Sticky Roast Lamb
To prepare the marinade, place all the ingredients, other than the lamb, into a food processor and blend until combined. Make small incisions into the lamb leg and massage the marinade into it until well coated. Place in a plastic bag, seal and refrigerate for two hours, or timepermitting, overnight. To cook, transfer the lamb from the bag into a large roasting tin, and place in a preheated oven at 180 degres/Gas 4, for 1 1/2 hours. Leave to rest for 10-15 minutes before carving. Delicious served with roast potatoes and seasonal vegetables.
Marinating time: 1h 30 mins
Preparation time: 20 mins
Per portion: 3223 kJ / 770 kcal
Ingredients for 4 portions:
- > 1 leg of lamb (approx 1.25 kg)
- > 150 ml Kikkoman Teriyaki marinade
- > 100 ml honey
- > 1 red chilli, roughly chopped
- > 4 spring onions, roughly chopped
- > 2 tbsp. coriander, roughly chopped
- > 4 garlic cloves, roughly chopped
- > 1 onion, roughly chopped
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