Asian roasted leg of lamb and steamed buns

Roasted leg lamb asian steamed buns



For the Lamb

  • 1 Leg of lamb, boneless
  • 45g Miso paste
  • 40g Ginger, peeled and micro planed
  • 10g Garlic, peeled and micro planed
  • 70g Lime juice
  • 8g Lime zest
  • 100g Soy Sauce
  • 50g Gouchuchang
  • 8g Korean red pepper chilli flakes

For the Glaze

  • 50g Siracha
  • 50g Gouchuchang
  • 20g Palm sugar
  • 20g Water

For the Steam Bun

  • 435g Plain flour
  • 60g Caster sugar
  • ¬æ tsp Baking powder
  • 50g Double cream
  • 1 tsp Dry active yeast
  • Vegetable oil


For the Lamb
Place the leg of lamb on a chopping board and open so that it is flat against the board. Mix the rest of the ingredients together in order to create the marinade. Rub the mix on to the inside of the lamb, making sure to cover every section of the meet. Place in a container, cover and place in the fridge for 12 hours.

Remove from the fridge and roll the leg back to form a log. Using butcher’s twine, tie the leg together. Place the rod from the rotisserie through the middle of the leg and fasten using the Cliplock Forks.

Place the charcoal in the tray of the FUSION barbeque, following the instructions in the user manual for ignition. Press the ignition button on the front of the barbeque. Place the rod back on the rotisserie poles that have been previously set to the highest setting (level 3), and press the rotisserie button also on the front of the barbeque.

For the Glaze
For the glaze whisk all the ingredients together in a bowl and begin brushing on to the surface of the meat after the first hour of cooking on the spit and continue glazing sporadically.

Continue to add coals throughout the three to four hour cooking time. Using a thermometer probe as well as an infrared thermometer gun, check that the temperature reaches approximately 60C on the outside of the meat while reaching 56C on the core. This will be achieved by managing the charcoal and moving the charcoal around during the cooking process.

Once the temperature has been reached, remove the leg of lamb from the rotisserie and cover with aluminum foil. Allow to rest on a cooling rack over a tray for 30 minutes. During this time the lamb will continue to cook reaching a final temperature of approximately 60C.

For the Steamed Buns
Using a stand electric mixer fitted with the paddle attachment and on a low speed, mix together the flour, sugar and baking powder. In a separate bowl, and using a fork, whisk together 200g lukewarm water, the double cream and yeast, until well combined. Pour the wet ingredients into the dry ingredients and mix on medium speed until the dough comes together. Switch the paddle for the dough hook and knead for approximately 5 minutes on medium speed. Then transfer the dough to an oiled bowl and cover tightly with clingfilm. Allow to stand at room temperature for 30 minutes.

Roll the dough into a uniform shaped log, approximately 7cm in diameter. Cut into pieces measuring 5–6 cm wide. Press the dough into a flat oval, measuring approximately 0.5cm thick. Brush both sides of the bun with a little oil and fold in half width-wise. Place on an oiled tray. Cover with clingfilm and place in a warm place for approximately 90 minutes or until they double in size.

If using a bamboo steamer, soak in water for 30 minutes. Place the steamer over a pan of simmering water. Line the bottom of the steamer with parchment paper that has been perforated. Place the buns inside the steamer (the steamer can be up to 2 layers tall). Place the lid on top and cook for approximately 15 minutes. Transfer the buns to a tray, slightly unfold the buns and cover with aluminum foil.

To Serve
Slice the leg of lamb thinly and place in the middle of the steam buns and sprinkle some toasted sesame seeds