The Japanese rarely eat large quantities of meat, and most home kitchens don’t have an oven large enough to accommodate a 5- or 6-pound roast. The roasted leg of lamb may seem terribly English at first, until you taste the rich ginger and soy glaze; it assures a happy cross-cultural culinary experience!
Trim away all excess fat from the leg of lamb. Peel the cloves of garlic and slice each, lengthwise, into five or six pieces. Make shallow slits at random in the meat and bury a piece of garlic in each. Rub the salt well over the meat.
Peel the ginger, saving the peels for later use. Grate the ginger and mix it with
In a small saucepan combine the remaining rice wine, soy sauce, sugar, and syrupy rice wine and add the peels from the ginger. Bring the mixture to a boil, stirring, over medium heat. Reduce the heat to maintain a simmer and cook the sauce for 20 minutes, or until it thickens slightly. Strain the sauce. This glaze can be made several days ahead and stored, covered, in the refrigerator.
Allow the leg of lamb to sit for at least 15 minutes and up to ½ hour before carving. If you’re concerned about serving your sliced meat hot, make a cover of foil to enclose the roasted leg while it rests and remove the lamb from the oven when the thermometer reads 150 degrees. To carve, lift the leg bone and cut down along it in thin slices. Arrange the slices slightly overlapped in domino fashion on a serving platter. Garnish the platter with watercress, parsley, or radish sprouts, if you wish. Serve the remaining gingery soy glazing sauce on the side.
© 1985 Elizabeth Andoh. All rights reserved.