The perfect kind of easy yet satisfying dish we crave during the summer season. The hoisin and balsamic sauce completely envelops the lamb with rich flavour and umami. Sided with roasted leeks, baby carrots, and a creamy sweet potato mash. Flavourtown, here I come!
Hoisin Lamb Leg
Hoisin Lamb Leg
with roasted baby carrots & sweet potato mash
Hands on Time: 15 - 30 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Baby Carrots
- Free-range Lamb Leg
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Gochujang
- Hoisin-balsamic
- Leeks
- Sunflower Seeds
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Butter (optional)
- Paper Towel
SWEET MASH UP
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 15-20 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until desired consistency and combined.
LEEKS & CARROTS
Rinse the halved leeks and cut into 2-3 cm chunks. Place the halved baby carrots and leeks on a roasting tray. Coat in oil and season. Roast in the hot oven for 20-25 minutes until softened and starting to brown, shifting halfway.
SPICY HOISIN SAUCE & SEEDS
In a bowl combine the hoisin-balsamic sauce, grated garlic, gochujang (to taste), seasoning, and 15ml of water. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
LOVELY LAMB
Pat the lamb dry with some paper towel. Place a pan over medium-high heat with a drizzle of oil. Fry the lamb for 5-8 minutes in total, shifting as it colours and browns or until cooked to your liking. In the final 1-2 minutes, baste the lamb with ¼ of the spicy hoisin sauce. Remove the lamb from the pan, and rest for 5 minutes before slicing and lightly seasoning.
SUPER SAUCY
Keeping the pan on the heat, add the remaining spicy hoisin sauce and bring to a simmer. Reduce the heat to medium and cook for 1-2 minutes, stirring occasionally, until it starts to thicken. Remove from the pan and place in a small bowl.
FIT FOR ROYALTY!
Serve up the flavourful sweet potato mash and side with the juicy lamb slices. Side with the roasted leeks and carrots, with the bowl of the reduced hoisin sauce on the side. Sprinkle over the picked coriander and the toasted seeds. Dig in, Chef!
Sweet Potato - 250g
Leeks - 100g
Baby Carrots - 100g
Hoisin-balsamic - 70ml
Garlic Clove - 1
Gochujang - 7,5ml
Sunflower Seeds - 10g
Free-range Lamb Leg - 160g
Fresh Coriander - 4g
SWEET MASH UP
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 20-25 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until desired consistency and combined.
LEEKS & CARROTS
Rinse the halved leeks and cut into 2-3 cm chunks. Place the halved baby carrots and leeks on a roasting tray. Coat in oil and season. Roast in the hot oven for 20-25 minutes until softened and starting to brown, shifting halfway.
SPICY HOISIN SAUCE & SEEDS
In a bowl combine the hoisin-balsamic sauce, grated garlic, gochujang (to taste), seasoning and 30ml of water. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
LOVELY LAMB
Pat the lamb dry with some paper towel. Place a pan over medium-high heat with a drizzle of oil. Fry the lamb for 5-8 minutes in total, shifting as it colours and browns or until cooked to your liking. In the final 1-2 minutes, baste the lamb with ¼ of the spicy hoisin sauce. Remove the lamb from the pan, and rest for 5 minutes before slicing and lightly seasoning.
SUPER SAUCY
Keeping the pan on the heat, add the remaining spicy hoisin sauce and bring to a simmer. Reduce the heat to medium and cook for 1-2 minutes, stirring occasionally, until it starts to thicken. Remove from the pan and place in a small bowl.
FIT FOR ROYALTY!
Serve up the flavourful sweet potato mash and side with the juicy lamb slices. Side with the roasted leeks and the bowl of the reduced hoisin sauce. Sprinkle over the picked coriander and the toasted seeds. Dig in, Chef!
Sweet Potato - 500g
Leeks - 200g
Baby Carrots - 200g
Hoisin-Balsamic - 140ml
Garlic Cloves - 2
Gochujang - 15ml
Sunflower Seeds - 20g
Free-range Lamb Leg - 320g
Fresh Coriander - 8g
SWEET MASH UP
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 25-30 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until desired consistency and combined.
LEEKS & CARROTS
Rinse the halved leeks and cut into 2-3 cm chunks. Place the halved baby carrots and leeks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until softened and starting to brown, shifting halfway.
SPICY HOISIN SAUCE & SEEDS
In a bowl combine the hoisin-balsamic sauce, grated garlic, gochujang (to taste), seasoning and 45ml of water. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
LOVELY LAMB
Pat the lamb dry with some paper towel. Place a pan over medium-high heat with a drizzle of oil. Fry the lamb for 8-10 minutes in total, shifting as it colours and browns or until cooked to your liking. In the final 1-2 minutes, baste the lamb with ¼ of the spicy hoisin sauce. Remove the lamb from the pan, and rest for 5 minutes before slicing and lightly seasoning.
SUPER SAUCY
Keeping the pan on the heat, add the remaining spicy hoisin sauce and bring to a simmer. Reduce the heat to medium and cook for 2-3 minutes, stirring occasionally, until it starts to thicken. Remove from the pan and place in a small bowl.
FIT FOR ROYALTY!
Serve up the flavourful sweet potato mash and side with the juicy lamb slices. Side with the roasted leeks and the bowl of the reduced hoisin sauce. Sprinkle over the picked coriander and the toasted seeds. Dig in, Chef!
Sweet Potato - 750g
Leeks - 300g
Baby Carrots - 300g
Hoisin-Balsamic - 210ml
Garlic Cloves - 3
Gochujang - 22,5ml
Sunflower Seeds - 30g
Free-range Lamb Leg - 480g
Fresh Coriander - 12g
SWEET MASH UP
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 25-30 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until desired consistency and combined.
LEEKS & CARROTS
Rinse the halved leeks and cut into 2-3 cm chunks. Place the halved baby carrots and leeks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until softened and starting to brown, shifting halfway.
SPICY HOISIN SAUCE & SEEDS
In a bowl combine the hoisin-balsamic sauce, grated garlic, gochujang (to taste), seasoning and 60ml of water. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
LOVELY LAMB
Pat the lamb dry with some paper towel. Place a pan over medium-high heat with a drizzle of oil. Fry the lamb for 8-10 minutes in total, shifting as it colours and browns or until cooked to your liking. In the final 1-2 minutes, baste the lamb with ¼ of the spicy hoisin sauce. Remove the lamb from the pan, and rest for 5 minutes before slicing and lightly seasoning.
SUPER SAUCY
Keeping the pan on the heat, add the remaining spicy hoisin sauce and bring to a simmer. Reduce the heat to medium and cook for 3-4 minutes, stirring occasionally, until it starts to thicken. Remove from the pan and place in a small bowl.
FIT FOR ROYALTY!
Serve up the flavourful sweet potato mash and side with the juicy lamb slices. Side with the roasted leeks and the bowl of the reduced hoisin sauce. Sprinkle over the picked coriander and the toasted seeds. Dig in, Chef!
Sweet Potato - 1kg
Leeks - 400g
Baby Carrots - 400g
Hoisin-Balsamic - 280ml
Garlic Cloves - 4
Gochujang - 30ml
Sunflower Seeds - 40g
Free-range Lamb Leg - 640g
Fresh Coriander - 15g
Woolies Products in this dish
