Roast Hoisin Lamb

clock 20 minutes + 2 hours bowl Serves 6


  • 2 kg leg of lamb
  • 2 Tbsp olive oil
  • 400 g pumpkin, peeled and sliced into 1.5cm wedges
  • 1 head of broccoli, cut into florets
  • 2 tsp sesame seeds, toasted
  • 1/4 cup chopped coriander to garnish
  • Marinade
  • 1/2 cup light soy sauce
  • 1/4 cup hoisin sauce
  • 2 cloves garlic, sliced
  • 1/4 cup grated fresh ginger
  • 1 Tbsp lemon zest
  • 1/4 cup lemon juice
  • 1 Tbsp sesame oil
  • Honey soy mixture
  • 1 Tbsp liquid honey
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  • 1. Preheat oven to 180°C (160°C fan-forced. Line an oven-proof dish with baking paper.

  • 2. Place the lamb onto the oven dish and prick all over with a small knife or fork. Cook for 20 minutes.

  • 3. Meanwhile, to make the marinade, in a large jug add all the ingredients and stir to combine.

  • 4. Remove the lamb from the oven and brush a quarter of the marinade all over. Cover with tinfoil and leave to rest for 30 minutes. Add more marinade, reserving some for serving, and continue to cook, uncovered, for 1 hour 40 minutes, or until the juices run clear. Remove from the oven and allow to rest for 10 minutes.

  • 5. Meanwhile, while the lamb is roasting, on another lined baking tray add the pumpkin in a single layer. Coat with 1 tablespoon of the olive oil, and rub in to cover completely. Cook for 20 minutes, or until softened. Pour over the honey mixed with 1 Tbsp soy sauce and return to the oven for 10 minutes. Remove the lamb from the oven and leave to rest.

  • 6. Steam broccoli for 3-4 minutes, or until just tender.

  • 7. Carve the meat and serve with the pumpkin and broccoli on the side. Garnish lamb and pumpkin with chopped coriander and sesame seeds.


  • Energy 3619Kj • Protein 64g • Total Fat 62g • Saturated Fat 24g • Carbohydrates 12g • Sugars 9g • Sodium 1728mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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