Sticky roast lamb

Hot chilli, sweet honey and fragrant coriander mixed with meltingly tender meat make Kikkomans leg of lamb something quite special
Sticky roast lamb
  • Rating:
  • Serves: 4-6
  • Cook Time: 1 hour 30 minutes plus resting
  • Prep Time: 15 minutes plus marinating
  • Effort: easy


  • 1 x 1.25kg boneless leg of lamb
  • 150 ml teriyaki sauce, such as Kikkoman teriyaki marinade
  • 100 ml clear honey
  • 1 red chilli, roughly chopped
  • 4 spring onions, roughly chopped
  • 2 tbsp coriander leaves, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 1 onion, roughly chopped


1. For the marinade: place all the ingredients, other than the lamb, into a food processor and blend until combined.

2. For the lamb: make small incisions into the lamb leg and massage the marinade into it until well coated. Place in a plastic bag, seal and refrigerate for two hours, or time permitting, overnight.

3. Preheat the oven to 180C/160C fan/gas 4.

4. Transfer the lamb from the bag into a large roasting tin, and place in the oven to cook for 1½ hours.

5. Leave to rest for 10-15 minutes before carving. Serve with roast potatoes and seasonal vegetables.

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