Ingredients

1 Lamb Leg

Marinade

8 tablespoons Hot pepper paste (jochujang)

4 tablespoons white wine

2 tablespoons mirin

1 tablespoon soy sauce

1 teaspoon garlic paste

1 teaspoon ginger paste

Juice of 1 lemon

1 tablespoon thyme

Freshly cracked pepper

Method

In a small bowl combine all the ingredients to form a wet paste marinade.

With a small knife make incisions every 3cm into the lamb leg meat.

Coat the lamb leg liberally with the hot pepper marinade and ensure that some goes into the cuts you have made in the leg meat. Sprinkle over the picked thyme and finish with freshly cracked pepper. Allow this to marinate for one day in the fridge.

Pre-heat your oven to 180’c,

Allow the lamb leg to stand at room temperature for 30 minutes before placing in the oven, to allow for an even roast.  Place your marinated lamb leg in a roasting tray and roast for approximately 1hour 15minutes for a Medium cook. Allow to stand for 20 minutes before carving.

Nic Watt, Executive Chef, MASU by Nic Watt

I first came across this beautiful lip smacking hot pepper paste while I was working in Tokyo at a small local Yakitori bar. It was served as a side sauce with BBQ Chicken.

Since then I have adapted this recipe to lamb, the smoky sweet roast lamb flavors with the hot and juicy taste profiles of the jochujang hot pepper paste are a perfect match.

Selaks New Zealand Roast Day

Selaks is celebrating the New Zealand roast on Sunday August 3, 2014. Now in its fifth year, Selaks New Zealand Roast Day honours New Zealand’s most loved meal and all the fun and fanfare and good times that go with it. With a proud 80 year history of bringing family and friends together over good food and wine, Selaks is determined to ensure the roast retains its rightful place in our country’s rich epicurean history. In the process, Selaks believes New Zealand Roast Day can play a lead role in bonding families and highlight the importance of homemade food and family occasions. www.selaks,co.nz