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