Prue & John’s Fast-Roast Teriyaki Lamb Cooking

Prue & John’s Fast-Roast Teriyaki Lamb

Prep Time – 1 hour and 25 minutes + 24 hours marinating.

Cook Time – 25-35 minutes

Serves 4-6

Ingredients:

● 1kg (de-boned weight) whole leg of lamb, boned and butterflied.
● 1 tbsp olive oil
● 150ml teriyaki sauce or dark soy sauce
● 2 tbsp runny honey
● Coriander leaves to garnish

Method:

1. Have a look at your lamb. If the butcher has done a good job, the meat should be of a pretty even thickness. If one side is thicker than the other, that side will be rarer when cooked. But someone always prefers rare meat, so don’t worry. With a very sharp knife (or Stanley knife), lightly score the skin side of the lamb in a criss-cross pattern.
2. Put the lamb into a stainless steel roasting tin greased with the olive oil. Rub half the teriyaki or soy sauce and all the honey all over it. Cover and leave in the fridge to marinate overnight, or for at least a few hours. Take it out of the fridge for the last hour to bring it to room temperature before cooking.
3. Heat the oven to 240˚C/fan 220˚C/gas mark 9.
4. Roast for 25 minutes for rare, 30 for medium and 35 for well done. (Add 5 minutes to the roasting times if the boned lamb weighs more than 1.5kg.)
5. Lift the lamb out of its tin onto a carving board or dish and allow to rest under foil and a tea towel for 15 minutes.
6. Add the rest of the teriyaki or soy to the roasting juices in the tin, along with any juices that have run out of the lamb as it rested. Reheat and tip into a jug.
7. Slice and serve each portion with a spoonful of the juices. Garnish with coriander.
‘Have a look at your lamb. If the butcher has done a good job, the meat should be of a pretty even thickness. If one side is thicker than the other, that side will be rarer when cooked. But someone always prefers rare meat, so don’t worry.’
- Prue Leith