I first came across this Korean hot pepper paste at a small donburi restaurant in London, where they were serving it with fried chicken on top of rice. I have used it with all kinds of meat ever since. This lamb goes with any of the vegetable sharing dishes. The lamb leg is best spiked and marinated the day before.
Trim the top of the lamb shank to allow the meat to pull down while cooking and season with pepper.
Combine the rosemary, hot pepper paste, white wine, mirin, soy sauce, garlic, ginger paste and lemon juice in a medium-sized bowl and whisk to form a wet marinade.
Coat the lamb leg in the hot pepper marinade. Cover and store in the fridge overnight.
The next day, remove t