This simple roast lamb takes a spin through Japan, turning red wine and rosemary into a rich teriyaki glaze.






Skill level

Average: 3.9 (57 votes)


  • 1.2 kg boneless lamb shoulder roast
  • 200 ml red wine
  • 100 ml soy sauce
  • 100 ml mirin
  • 30 g sugar
  • 3 large sprigs of rosemary, plus extra to serve
  • 4 garlic cloves, peeled and crushed
  • 1 brown onion, peeled and sliced
  • 4 red onions, peeled and quartered
  • 2 tbsp olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


This recipe needs to be started 1 day in advance.

Resting time: 15 minutes

  1. Place the lamb in a large bowl or zip–lock bag with the red wine, soy sauce, mirin, sugar, rosemary, garlic and sliced brown onion. Cover and refrigerate overnight.
  2. Preheat the oven to 200°C. Remove the lamb from the marinade and strain the liquid into asmall saucepan. Place the strained onion, garlic and rosemary in the base of a baking dish and place the lamb on top. Scatter the red onion around the sides and drizzle everything with the olive oil. Roast the lamb for 1 hour for medium rare, then rest in the pan for 15 minutes.
  3. While the lamb is resting, place the reserved marinade over high heat and bring to a simmer. Skim off any impurities that rise to the surface. Add any resting juices from the pan and continue simmering until the glaze is thickened to the consistency of maple syrup.
  4. Slice the lamb and place onto a serving plate with the roasted red onions. Pour over the teriyaki glaze, garnish with a little rosemary and serve.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.