Char Siu Lamb Leg Recipe

Prepare the lamb

If using a bone-in leg, butterfly the leg so it lays relatively flat (or ask your butcher to butterfly). Pat the meat dry with paper towels and trim any excess large pockets of fat. Make shallow, even cuts across the surface to help the marinade penetrate (about 1/4-inch deep).

Make the char siu marinade

In a bowl, combine hoisin sauce, soy sauce, Shaoxing wine, brown sugar, minced garlic, grated ginger, sesame oil, Chinese five-spice powder and red food coloring (if using). Whisk until sugar dissolves and ingredients are well incorporated.

Reserve 3 tablespoons of the marinade in a small container and set aside for basting during roasting. Place the lamb in a non-reactive dish or zip-top bag, pour the remaining marinade over the lamb, massaging it into the cuts and all surfaces. Cover or seal and refrigerate for at least 6 hours, preferably overnight (12–18 hours) for best flavor.

Remove the lamb from the refrigerator 30–45 minutes before cooking to bring it toward room temperature. Preheat the oven to 425°F (220°C). Lightly oil a roasting rack and pan so the lamb does not stick.

Place the lamb on the rack in the prepared pan, fat side up. Roast at 425°F (220°C) for 15 minutes to develop initial color.

Reduce the oven temperature to 375°F (190°C). Baste the lamb with the reserved marinade and continue roasting. Roast for an additional 35–50 minutes, depending on thickness and desired doneness — aim for 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Baste every 10–12 minutes with reserved marinade and any juices in the pan. If the exterior is browning too quickly, tent loosely with foil.

For a more pronounced char siu glaze and slightly sticky exterior, switch to broil for the final 2–4 minutes (watch closely to avoid burning) and brush one final time with marinade after broiling.

Remove the lamb from the oven and transfer to a cutting board. Let rest, tented loosely with foil, for 10–15 minutes to allow juices to redistribute.

Slice the rested lamb thinly across the grain into appetizer-sized pieces (about 1/8–1/4 inch thick). Arrange on a platter.

Blend the vinaigrette

In a small blender or food processor, add the mint leaves, cilantro (if using), rice vinegar, lime juice, sugar, smashed garlic clove, chili flakes (if using) and a pinch of salt. Pulse to chop the herbs briefly, then stream in the neutral oil while blending until emulsified but still bright green and slightly textured. Taste and adjust salt, sugar or lime as needed.

Stir in the coarsely cracked black pepper by hand to keep visible pepper flecks and a peppery bite. If the vinaigrette is too thick, thin with 1–2 teaspoons water until it reaches a loose dressing consistency.

Transfer vinaigrette to a small pour vessel or squeeze bottle for easy saucing at service. Chill briefly if desired; bring to cool-not-cold before serving so flavors are vibrant.

Arrange the sliced char siu lamb on a serving platter or on individual appetizer spoons/forks. Drizzle the peppered mint vinaigrette lightly over the lamb slices — you want a bright contrast, not to overwhelm the char siu glaze (about 1 teaspoon vinaigrette per 3–4 slices).

Garnish with thinly sliced scallions, a sprinkle of toasted sesame seeds and microgreens or cilantro sprigs. Serve with lime wedges on the side for an extra squeeze of acidity.

If serving family-style, pass any remaining vinaigrette at the table. Leftover lamb keeps 2–3 days refrigerated; vinaigrette keeps 3–4 days refrigerated.