Cooking, Baking & Cocktail Shaking

Asian BBQ Glazed Leg of Lamb

This juicy hunk of lamb is glazed with a sweet and spicy Asian barbecue sauce. It’s perfect for your holiday menu.

Asian BBQ Glazed Leg of Lamb | www.themessybakerblog.com

Lamb. Do you like it? Have you ever tried making it in your own kitchen?

Lamb isn’t something I grew up eating as a child. It happens to be a new cut of meat that I recently discovered earlier this year thanks to my meat enthusiast father. He picked up a few lamb chops for Squirrel while we were shopping at Wegmans over the summer. I’m pretty sure it’s a bonding strategy.

Asian BBQ Glazed Leg of Lamb | www.themessybakerblog.com

Squirrel, being the grill master that he is, grilled the lamb chops and brushed them with a balsamic glaze during the last few minutes on the grill. The glaze caramelized, creating a crispy outer layer. The sweet crunch and moist, juicy center was perfection. The recipe was simple and straightforward–lamb, salt and pepper, reduced balsamic with a touch of honey.

After one bite, the simplicity of the recipe proved delicious. Lamb is so flavorful on its own that it doesn’t require much effort to produce a delicious outcome.

Asian BBQ Glazed Leg of Lamb | www.themessybakerblog.com

Ever since that first bite over the summer, Squirrel and I have been blissfully in love with lamb. We even crave it.

For this recipe, I roasted an American Lamb leg of lamb on top a bed of red potatoes and onions. The potatoes and onions keep the leg of lamb elevated slightly, allowing the rich juices to flavor the hearty veggies below. I basted the lamb every 15 minutes with an Asian-inspired barbecue sauce to create a flavorful caramelized crust.

American Lamb is known for its robust flavor and tenderness. Lamb naturally pairs well with robust global flavors, so don’t hesitate to experiment with rich spices and aromatic herbs.

Asian BBQ Glazed Leg of Lamb | www.themessybakerblog.com

Roasting lamb:

  1. Remove the lamb from the refrigerator 45 minutes prior to cooking. Like beef, taking the chill off the lamb will help it cook evenly.
  2. Generously salt and pepper the outside of the lamb right before you’re ready to put it in the oven.
  3. Preheat the oven to 425 degrees F. Roast the lamb for 15 minutes before decreasing the oven temperature to 325 degrees F. The initial high heat will help develop a crispy, perfectly brown exterior, while the reducing the temperature will prevent the exterior of the roast from burning.
  4. Roast the lamb uncovered so it develops a golden brown exterior and moist center.
  5. For medium-rare, remove the lamb when a thermometer inserted in the center of the roast registers 130 degrees F. For medium, remove the roast from the oven at 140 degrees F.
  6. Always allow the lamb to rest before slicing. Cover the lamb loosely with foil and let rest for 15 minutes.

Asian BBQ Glazed Leg of Lamb | www.themessybakerblog.com

The Asian bbq glaze is a combination of soy sauce, rice wine vinegar, ginger, chili sauce, pineapple juice, hoisin sauce, and brown sugar. It’s sweet, spicy, and bold flavors create a rich crust on the exterior of the lamb.

The sauce only takes 10 minutes to prepare, so there’s very little effort involved.

Asian BBQ Glazed Leg of Lamb | www.themessybakerblog.com

Once the glaze is made, the oven does the majority of the work. All you’ll have to do is baste the lamb with the glaze every 15 minutes and stir the potatoes and onions so they don’t stick to the bottom of the pan.

Asian BBQ Glazed Leg of Lamb | www.themessybakerblog.com

After a bit of cooking, you’ll have a perfectly roasted lamb dinner.

Asian BBQ Glazed Leg of Lamb

A sweet and spicy glazed leg of lamb.

Yield: 4 servings

Total Time: 1 hour 45 minutes

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Ingredients:

Lamb:

  • 1 (4-pound) boneless leg of lamb
  • 4 large red potatoes, cut into 1-inch cubes
  • 1 large onion, chopped thick
  • 1 tablespoon olive oil
  • salt and pepper

Asian BBQ Glaze:

  • 2 cloves garlic, minced
  • 2 teaspoons olive oil
  • 1/4 cup rice wine vinegar
  • 1/4 cup soy sauce
  • 1/2 cup pineapple juice
  • 1/2 cup hoisin sauce
  • 2 teaspoons grated ginger or ginger paste
  • 2 tablespoons chili garlic sauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon corn starch
  • salt and pepper to taste

Directions:

Lamb: 

  1. Preheat oven to 425 degrees F.
  2. Add potatoes and onions to the bottom of a roasting pan or large casserole dish. Toss with olive oil and a generous pinch of salt and pepper.
  3. Place the lamb on top the potatoes and onions. Sprinkle with salt and pepper on all sides. Brush with a thin layer of the Asian BBQ Glaze.
  4. Bake at 425 degrees for 15 minutes. Reduce the temperature to 325 degrees and continue to cook, basting the lamb with the glaze every 15 minutes and stirring the potatoes and onions, until a thermometer inserted into the center of the lamb registers 130 degrees F. or medium-rare or 140 degrees. F. for medium, about 1 and 1/2 to 2 hours. Begin checking your lamb at one hour to see how fast it’s cooking.
  5. Remove the lamb from the oven and loosely over with aluminum foil. Allow the lamb to rest for 20 minutes before slicing.
  6. Serve with the reserved Asian BBQ Glaze.

Asian BBQ Glaze: 

  1. Heat olive oil in a saucepan over medium heat. Add the garlic and cook, stirring often, until aromatic, about 2 minutes.
  2. In a large measuring cup, combine the remaining ingredients. Give the mixture a good whisk to combine.
  3. Add the soy sauce mixture to the pot with the garlic. Cook, whisking occasionally, until the mixture thickens. The process takes about 10 minutes. The sauce should thicken to resemble barbecue sauce.
  4. Reserve 1/2 cup for serving. Use the rest to baste the lamb as it roasts.
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11 Responses to “Asian BBQ Glazed Leg of Lamb”

  1. #
    1
    Liz @ Floating Kitchen — November 10, 2014 at 8:50 am

    Yes to a big hunk of lamb! I grew up eating it (I’m half Armenian and we like lamb!) so I just love it every which way. This glaze looks off the charts!

    Reply

    • Jennie replied November 10th, 2014 at 11:32 am

      Thank you so much, Liz! I love the robust flavor lamb yields.

      Reply

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    2
    Anna @ Crunchy Creamy Sweet — November 10, 2014 at 10:38 am

    Gorgeous dish, Jennie! This leg of lamb would be perfect for the holiday dinner! Pinned!

    Reply

    • Jennie replied November 10th, 2014 at 11:32 am

      Thank you so much, Anna!

      Reply

  3. #
    3
    Lyn @LovelyPantry — November 10, 2014 at 12:16 pm

    This looks spectacular, Jennie! I just had to comment :-) I’m so bored with chicken and this lamb recipe would look great on my Christmas menu! xo

    Reply

    • Jennie replied November 10th, 2014 at 12:39 pm

      I love chicken as much as the next guy, but you’re right, it does get mundane. Thank you so much for stopping by, Lyn!

      Reply

  4. #
    4
    Stephanie @ Eat. Drink. Love. — November 10, 2014 at 10:55 pm

    I’m not usually a big lamb person, but this looks flipping fantastic!

    Reply

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    5
    Choc Chip Uru — November 11, 2014 at 1:12 am

    Your lamb looks succulent, I am sure it would be enjoyed by so many people :D

    Cheers
    Choc Chip Uru

    Reply

  6. #
    6
    Jocelyn (Grandbaby cakes) — November 11, 2014 at 9:43 pm

    This lamb looks way too good!

    Reply

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    7
    Karen @ The Food Charlatan — November 12, 2014 at 12:29 am

    I hadn’t tried lamb until I was an adult and I LOVED it. I have to try this Asian twist!!

    Reply

    • Jennie replied November 12th, 2014 at 2:44 pm

      We just had it for the first time over the summer. We’re hooked!

      Reply

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