Ingredients
2.5kg (5.5 lb) lamb leg
3 red onions, halved
6 rosemary sprigs, plus extra rosemary leaves to serve
2 cups Chinese Shaoxing wine
Marinade:
3 tbsp soy sauce
1/3 cup miso paste
1 tbsp honey
Tomato miso sauce:
1 x 400g (14 oz) tin whole peeled tomatoes
1 tbsp miso paste
2 tbsp oyster sauce
1 tbsp white vinegar
2 star anise
Instructions
STEP 1
Use a sharp knife to score the lamb fat. Place the onions in a roasting tray and top with the rosemary sprigs. Place the lamb on top.
STEP 2
Combine the marinade ingredients. Pour the marinade over the lamb and rub all over. Cover and allow to marinate in the fridge overnight or at least 6 hours. Remove the lamb from the fridge at least 2 hours before cooking so that it loses some of the chill.
STEP 3
Preheat the oven to 150°C/300°F.
STEP 4
Pour the Chinese Shaoxing wine into the roasting tray. Cover the lamb with baking (parchment) paper, then cover and tightly seal with foil. Roast for 3½ hours.
STEP 5
In the meantime, combine the ingredients for the tomato miso sauce in a saucepan over medium-high heat. Bring to a simmer and use a wooden spoon to break up the tomatoes. Turn the heat to low and simmer for 10 minutes. Remove from heat and set aside until the lamb is ready.
STEP 6
Remove the lamb from the oven and uncover. Turn the oven heat up to 200°C/390°F.
STEP 7
Ladle most of the cooking juices into the tomato miso sauce, saving a couple of spoonfuls of cooking juices to baste the lamb. Place the lamb back into the oven uncovered and roast for 30 minutes or until deeply browned.
STEP 8
In the meantime, place the tomato and miso sauce back on a high heat and simmer for 5 minutes to thicken slightly. If the sauce contains a lot of lamb fat, use a paper towel to soak it up or spoon it off with a ladle. Allow the lamb to rest for 20 minutes. Then carve and serve with the tomato miso sauce and a sprinkling of rosemary leaves.
