How To Make Korean Crusted Roast Lamb
Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.
Serves:
Ingredients
- 2 lbs lamb roast
- 1/4 cup soy sauce
- 2 tbsp gochujang (Korean red pepper paste)
- 2 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tbsp brown sugar
- 1 cup panko breadcrumbs
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
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Preheat oven to 325°F (160°C).
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In a small bowl, mix together soy sauce, gochujang, sesame oil, garlic, ginger, and brown sugar to make the marinade.
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Season the lamb roast with salt and pepper, then rub the marinade all over the meat.
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Place the lamb roast in a roasting pan and roast in the preheated oven for 1.5 to 2 hours, or until cooked to desired doneness (145°F for medium rare).
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In the meantime, heat vegetable oil in a skillet over medium heat. Add panko breadcrumbs and toast until golden brown and crispy. Remove from heat and set aside.
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Once the lamb is cooked, remove from the oven and let it rest for 10 minutes before carving.
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Just before serving, brush the lamb with a bit of the leftover marinade and sprinkle the toasted panko breadcrumbs over the top for the crunchy crust.
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Slice the lamb and serve hot with rice or vegetables.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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