Hoisin Lamb Leg

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

with roasted baby carrots & sweet potato mash

4.7

Hands on Time: 15 - 30 minutes

Overall Time: 45 - 65 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Milk (optional)
  • Butter (optional)
  • Paper Towel
Photo of Hoisin Lamb Leg
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

Frequently Asked Questions

What is the preparation time for Hoisin Lamb Leg?

The preparation time for Hoisin Lamb Leg with roasted baby carrots & sweet potato mash is between 15 and 30 minutes.

What is the total time required to make Hoisin Lamb Leg with roasted baby carrots & sweet potato mash?

The total time required to make Hoisin Lamb Leg with roasted baby carrots & sweet potato mash is between 45 and 65 minutes.

How many servings does Hoisin Lamb Leg provide?

4 servings

What are the main ingredients in Hoisin Lamb Leg?

Baby Carrots, Free-range Lamb Leg, Fresh Coriander, Garlic Clove, Garlic Cloves, Gochujang, Hoisin-balsamic, Leeks, Sunflower Seeds, Sweet Potato

What is the nutritional information of Hoisin Lamb Leg?

Calories: 901, Carbs: 90 grams, Fat: grams, Protein: 36.8 grams, Sugar: 45.5 grams, Salt: 1033 grams

How do I prepare Hoisin Lamb Leg?

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! 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. 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. 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. 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.

What should be prepared from my kitchen to make Hoisin Lamb Leg?

Baby Carrots, Free-range Lamb Leg, Fresh Coriander, Garlic Clove, Garlic Cloves, Gochujang, Hoisin-balsamic, Leeks, Sunflower Seeds, Sweet Potato

How many calories does Hoisin Lamb Leg have?

901 calories

How much fat content does Hoisin Lamb Leg have?

grams

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