Go Back
–+ servings
A plate with slices of gochujang honey glazed lamb on a bed of carrot puree. Surrounded by a pot of puree and more lamb slices.

Gochujang Honey Glazed Leg of Lamb

This Gochujang Honey Glazed Leg of Lamb with carrot purée and sesame scallions is the ultimate showstopper for your next dinner. Juicy, perfectly roasted lamb gets brushed with a sticky-sweet Korean-inspired glaze, then paired with silky sesame carrot purée and sesame scallions for a burst of texture and flavour. It’s the kind of meal that feels restaurant-worthy but approachable enough for a home cook. Once you make it, you’ll be hooked on the balance of heat, sweetness, and umami!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Resting Time 25 minutes
Total Time 2 hours 5 minutes
Course Dinner, Entree, Main Course
Cuisine Korean-Inspired
Servings 6 -8

Ingredients
  

Lamb

  • 4.5 lbs 2 kg local pasture-raised bone-in leg of lamb
  • 2 tablespoon neutral oil avocado or grapeseed
  • Kosher salt and cracked black pepper
  • 3 tablespoon gochujang paste
  • 2 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 3 cloves garlic finely grated
  • 1 teaspoon fresh ginger finely grated

Sesame Carrot Purée

  • 1.5 lbs 700 g carrots, peeled and sliced
  • 1 cup low-sodium chicken or vegetable stock
  • 2 tablespoon unsalted butter
  • 2 teaspoon sesame oil
  • 1 tablespoon rice vinegar
  • Salt to taste

Scallion Crunch

  • 4 scallions (green onions) thinly sliced on the bias
  • 2 tablespoon neutral oil
  • 1 tablespoon sesame seeds toasted
  • ½ teaspoon chili flakes
  • Pinch of salt

To Serve

  • Toasted sesame seeds
  • Microgreens or cilantro leaves
  • Lime wedges optional

Instructions
 

Prepare the Lamb

  • Remove the lamb from the fridge 45 minutes before cooking and pat dry.
  • Season generously with salt and pepper.
  • Preheat the oven to 400°F (200°C) with the rack in the middle position.

Make the Glaze

  • Whisk together the gochujang, honey, soy sauce, rice vinegar, sesame seeds, garlic, and ginger.
  • Reserve a few tablespoons for brushing after roasting.

Sear the Lamb

  • Heat a large oven-safe skillet (12.5-inch) over medium-high heat until hot.
  • Add the oil and sear the lamb on all sides, about 3–4 minutes per side, until golden brown.
  • 📌Tip: The bone-in shape may not sit evenly in the pan; use tongs to tilt and rotate for full browning.

Roast the Lamb

  • Brush the lamb with a thin layer of glaze and transfer the skillet to the oven, uncovered.
  • Roast for 45 minutes, brushing with glaze half way through, until the internal temperature reaches 130°F (54°C) at the thickest part (away from the bone).
  • Remove from the oven and place on a cutting board, tent loosely with foil, and rest for 25 minutes. The temperature will rise to 135°F (57°C) for a rosy pink center.
  • While the lamb is roasting, make the carrot purée & sesame scallions.

Prepare the Carrot Purée

  • In a small saucepan, simmer carrots with stock until tender, about 15 minutes.
  • Blend with butter, sesame oil, and rice vinegar until smooth and creamy. Add a little stock if needed to reach your desired consistency.
  • Season with salt and keep warm.

Make the Sesame Scallions

  • Heat oil in a small skillet over medium heat.
  • Add scallions and fry until lightly golden, about 1 minute.
  • Stir in sesame seeds, chili flakes, and salt. Transfer to a paper towel to drain.

Serve

  • Spoon a swoosh of sesame carrot purée onto each plate. Slice the lamb and layer it over the purée. Drizzle with pan juices and top with sesame scallions, toasted sesame seeds, and microgreens. Add a squeeze of lime for brightness if desired.

💬We'd really appreciate your feedback!

Video

Keyword gochujang glaze recipe, gochujang lamb, honey glazed leg of lamb, honey glazed leg of lamb recipe
Tried this recipe?Let us know how it was!