Ginger Garlic Lamb Roast and Crispy Potato Wedges

Several months ago I binge watched all of Selena + Chef on HBOMax. I am a self admitted cooking show addict and I really enjoyed this one! Selena is so cute, and they bring in so many amazing chefs to cook with her. One of the chefs was Roy Choi who made unbelievably delicious Korean BBQ short rib breakfast taco’s with her. They posted all the recipes online and I just had to try it. The recipe includes 3 different sauces, and we had so much leftover I froze them because I thought they’d make good marinades in the future. I was not wrong. Ever since then I have been trying to dream up what I would use these sauces for and this week inspiration hit! Every year we get a lamb from my husbands family sheep farm. I saw this beautiful lamb roast sitting in our freezer and I knew what had to be done. If a lamb roast is not in the cards for you, this would also be delicious using a pot-roast or something similar. I am so glad inspiration hit, because this dinner was AWESOME! I was in a time crunch when I made this so I do not have step-by-step photo’s, but it should be easy enough to follow along with. Enjoy!

I 1000% recommend you try out Roy Choi’s Korean BBQ short rib breakfast taco’s that I got this sauce from. The recipe is a little tough to follow along with, but they are delicious. You can find the recipe at the link below!

Ginger Garlic Lamb Roast and Crispy Potato Wedges

Serves: 6, Prep time: 20 minutes, Cook time: 6-8 hours

Roy Choi’s Ginger Garlic Sauce

  • 1/2 cup soy sauce
  • 1/4 cup sesame oil
  • 1/2 cup canola oil
  • 1 cup rice wine vinegar
  • 4 cloves of garlic
  • 1/8 cup sugar
  • 1/8 cup gochugaru
  • 1 rough chopped green onion
  • A handful of sesame seeds
  • 1/4 cup peeled and rough chopped ginger

Other Ingredients

  • 3-4 lbs lamb roast
  • 2-3 lbs gold potatoes
  • 4-5 TBSP olive oil (divided)
  • Salt
  • Pepper
  • 1 TBSP fresh rosemary chopped
  • Green side of choice, I picked broccoli.

  1. Add all sauce ingredients into a blender and blend, blend, blend. Optional: marinate your lamb. Pour sauce over the lamb, cover, and let sit in the fridge over night.
  2. Heat a large cast iron pan on high heat, add 2-3 TBSP of olive oil and sear your lamb on both sides. Place the lamb roast into your slow cooker and pour the sauce over the top. Let cook on high for 6 hours or low for 8 hours.
  3. In the last hour of cooking start your potatoes. Pre-heat your oven to 400 degrees. Slice your potatoes into wedges. Coat them in olive oil, sprinkle with salt, pepper, and rosemary. Then arrange onto a sheet pan. I like to line mine with parchment paper. Cook for 20-30 minutes until golden, then flip and cook for an additional 20 minutes.
  4. Once your slow cooker is finished remove the lamb and slice it. Serve with crispy potatoes, a green side, and pour that yummy sauce over EVERYTHING!

I hope you enjoy this recipe! I’d love to hear from you if you try it out. Please like share, and enjoy!


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