Entree: China – Beijing / Imperial North – 北京烤羊 ➤ Běijīng kǎo yáng (Oven-roasted leg of lamb seasoned with Northern Chinese spices for a crisp aromatic crust)

Serving Size: 6

Approximate Time

Prep 10 min

Cook 1 hr 45 min

Additional 20 min

Total 2 hrs 15 min

Ingredients

- 1 bone-in leg of lamb, approx. 5 lb (2.27 kg)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) light soy sauce
- 2 tbsp (30 ml) Shaoxing wine or dry sherry
- 1 tbsp (15 g) coarse salt
- 1 tsp (5 g) white sugar
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) Chinese five-spice powder
- 1 tsp (2 g) ground Sichuan peppercorns (or crushed whole)
- 1 tsp (2 g) ground fennel seed
- 6 cloves (18 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tsp (10 g) toasted sesame seeds
- 3 scallions, thinly sliced for garnish
- 2 tbsp (30 ml) honey mixed with 1 tbsp (15 ml) warm water for glazing
- 1 lemon, cut into wedges for serving

Instructions

1. Pat the leg of lamb dry. In a small bowl combine oil, soy sauce, Shaoxing wine, salt, sugar, ground cumin, five-spice, ground Sichuan peppercorns, ground fennel, minced garlic, and minced ginger to form a paste.
2. Rub the spice paste all over the lamb, working into the crevices and around the bone. Cover and refrigerate for at least 4 hours or preferably overnight to marinate.
3. Remove lamb from refrigerator 30 minutes before roasting to come toward room temperature. Preheat oven to 375°F (190°C).
4. Place the lamb on a rack in a roasting pan, fat side up. Roast uncovered for about 1 hour and 15 minutes to 1 hour and 30 minutes, until an instant-read thermometer inserted into the thickest part (away from bone) registers 135°F–140°F (57°C–60°C) for medium-rare to medium. Cooking time will vary with oven and meat size.
5. During the last 15 minutes of roasting, brush the lamb with the honey-water glaze every 5 minutes to build a glossy crust.
6. Remove the lamb from the oven and tent loosely with foil. Let rest 15–20 minutes; the internal temperature will rise slightly while resting.
7. Slice the lamb against the grain, sprinkle with toasted sesame seeds and sliced scallions, and serve with lemon wedges on the side.