Chef Roy Villacrusis likes to use Asian flavors in his cooking, and here he incorporates sriracha sauce and kimchi flavors with fresh mint and herbs. The zingy sauce brightens up roasted Aussie leg of lamb and potatoes.
Portion size: 8 oz. lamb with potatoes
Alternate cuts: Shoulder
6 pounds trimmed Australian bone-in lamb leg
3 tablespoons, plus extra for potatoes, olive oil
Kosher salt and black pepper to taste
6 cloves finely chopped garlic
3 stems finely chopped fresh rosemary leaves
8 small Fingerling potatoes
8 small purple potatoes
3 stems finely chopped fresh thyme leaves
1/2 cup finely chopped fresh cilantro leaves
2 cups sour cream
2 tablespoons sriracha sauce
1 tablespoon kimchi sauce
Fresh mint leaves as needed
For the lamb: Take the leg of lamb out of the refrigerator about 1 hour before cooking so it comes to room temperature. This promotes faster, more even cooking. Preheat the broiler. Position a rack below so that the top of the meat is a few inches from the broiler element. Set the lamb in a rack inside a roasting pan. Rub the meat all over with the olive oil. Season with salt and pepper. Broil the lamb for 5 minutes. Flip the lamb over and put it back under the broiler for 5 minutes or until the other side is seared. Take the lamb out of the oven. Turn off the broiler and set the oven temperature to 325 degrees F. Reposition the oven rack to the middle of the oven. Flip the lamb leg over again and rub the top with the garlic and rosemary. Tent the pan loosely with foil to keep the garlic and rosemary from burning. Toss the potatoes in some olive oil and season with salt and pepper. Sprinkle them with the thyme and cilantro. Add them to the pan with the lamb, underneath the rack. Put the lamb back in the oven and roast for 1 hour. Remove the foil and insert an instant-read thermometer into the thickest part of the lamb. The lamb is ready (medium-rare to medium) when the internal temperature is 135 degrees F (or above). Let the meat rest for 10 to 15 minutes before slicing. Remove the potatoes when they are tender and cut them each in half.
For the garnish: In a small bowl, mix the sour cream with the sriracha, kimchi sauce and mint oil. Season the sour cream with salt and pepper and refrigerate if making ahead. Spread some of the sour cream on each of four plates. Layer the sliced lamb on top with the halved potatoes alongside, and garnish with additional fresh mint.
For the kimchi sauce: simply drain the liquid from a container of kimchi and reserve until ready to use.