Beijing Roasted Lamb Leg
Juicy inside and crisp outside, this lamb leg marinated with aromatic spices and slow-roasted is a showstopper for festive tables.
Ingredients
15 items- Lamb leg 1 (about 1.5 kg/3.3 lb)
- Light soy sauce 3 tbsp
- Dark soy sauce 1 tbsp
- Shaoxing wine (or dry sherry) 2 tbsp
- Honey 2 tbsp for marinade + 1 tbsp for glaze
- Ginger 1 piece (20 g)
- Garlic 5 cloves
- Star anise 2 pieces
- Cinnamon stick 1 small piece
- Bay leaves 3 leaves
- Sichuan peppercorns 1 tsp
- Cumin powder 2 tsp
- Salt 1 tsp
- White sesame seeds 1 tbsp
- Cilantro To taste
Nutrition
Steps （8 steps）
Rinse lamb leg and pat dry with paper towels. Score the meat on both sides about 1 cm deep in a diamond pattern, spacing 3 cm apart.
Prepare marinade: in a bowl combine light soy sauce, dark soy sauce, Shaoxing wine, honey, minced ginger, minced garlic, star anise, cinnamon, bay leaves, Sichuan peppercorns, cumin powder, and salt; stir well.
Apply the marinade all over the lamb and rub into the cuts. Place in a zip-top bag, squeeze out air, seal, and refrigerate for at least 2 hours (overnight is best).
Preheat oven to 200°C (400°F). Place lamb on a wire rack set over a foil-lined baking sheet. Mix 1 tbsp honey with 1 tbsp water for glaze; brush over the lamb.
Roast in the middle of the oven at 200°C for 30 minutes. Remove, carefully flip, brush with glaze again, and roast another 20 minutes.
Reduce oven temperature to 180°C (350°F) and continue roasting for 40-50 minutes, brushing with leftover marinade or glaze every 15 minutes, until the skin is golden and crisp and internal temperature reaches 75°C (167°F).
Remove lamb from oven and let rest for 10 minutes. Sprinkle with toasted sesame seeds and chopped cilantro. Slice against the grain into thick slices.
Serve with extra cumin powder, chili powder, or your favorite dipping sauce. Enjoy the crispy skin and tender meat.
Tips
Marinate longer for deeper flavor (minimum 4 hours, overnight ideal). Brushing with honey water creates a crispy crust. Use a meat thermometer to check internal temp (75°C/167°F). Resting is essential to retain juices. Be careful when flipping the hot lamb.
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