Plate up this Asian-style lamb with a healthy side of mixed vegetables and rice.


  • 1/3 cup (80ml) hoisin sauce
  • 1 teaspoon Masterfoods Chinese five spice
  • 1.6kg leg of lamb or Easy Carve lamb leg
  • 1 bunch baby bok choy, quartered
  • 1 bunch Dutch carrots, trimmed peeled
  • 125g baby corn, halved
  • Steamed white rice, to serve


  1. Heat barbeque on medium. Combine the hoisin sauce and five spice. Spread over the lamb. Place the lamb over a rack over a baking dish filled with water. Cover and roast for 1-1 1/4 hours for medium, topping up the baking dish with water when necessary.
  2. Transfer to a tray and cover loosely with foil. Set aside for 10-15 minutes to rest.
  3. Meanwhile, cook the bok choy, carrots and corn in a large frying pan of boiling water until just tender. Drain. Carve the lamb and serve with the vegetables and rice. Drizzle with extra hoisin sauce.