• If not already trussed, roll up the boneless leg of lamb to get a "log" of roughly equal diameter. Truss this with cotton string along the length of the piece of lamb.
  Cotton thread to truss the lamb
• Mix ingredients for the marinade and rub the marinade generously all over the piece of lamb.
  ¼ cup white miso paste, ¼ cup honey, 3 tbsp vegetable oil, 1 tbsp chili flakes, 1.4 kg boneless leg of lamb
• Keep this on a dish / plate and marinate in the fridge overnight.
• Take out the piece of lamb about 45 minutes before roasting to let it come to room temperature. Preheat your oven to 425°F / 215°C.
• Line a roasting pan with foil or parchment paper and place a roasting rack or cooling rack on top.
• Place the lamb roast on the roasting rack. This will allow the lamb jus to collect on the roasting pan below. You can roast the lamb without the rack directly in the roasting pan as well.
• Place the lamb in the preheated oven for 10 minutes, until the surface of the lamb starts to caramelize. Flip it over and roast for another 10 minutes. This will ensure that the lamb roast will have some caramelization all over.
• Lower the heat to 275°F / 135°C, and gently pour the stock into the half sheet pan below the roasting rack. Skip this step if you're roasting directly on the roasting pan.

  The stock will create a humid environment that will help keep the lamb juicy AND prevent the drippings from burning.
  ½ cup unsalted stock
• Roast the lamb for about 2 hours (time will vary). If the lamb is darkening too much, cover it with a piece of foil. If the drippings below look dry and it might be burning, add a little extra water.
• If you have a meat thermometer, roast until the internal temperature reaches 145°F / 63°C (this takes two hours in my oven).
• Remove from the oven and transfer the roast onto a large plate / platter. Cover with a piece of foil and the roast will continue to cook for a couple more minutes. Rest for at least 20 minutes before carving.
• Pour the extra jus on the baking tray into a bowl and set it aside to make the gravy.
• Serve with gravy and chopped green onions.
  Scallions

Gravy / Sauce

• In a small saucepan, heat the oil over medium heat. Add the flour and whisk it in until there are no lumps. Cook the flour for about 1 - 2 minutes to create a roux.
  2 tbsp vegetable oil, 2 tbsp flour
• Remove the saucepan from the heat. Add the honey, cayenne pepper, and half the miso, and mix until you get a smooth paste.
  ¼ cup white miso paste, ¼ cup honey, 2 tsp cayenne pepper
• Add the jus from the roast and stock, and whisk to mix well.
  Leftover lamb jus from the roast, 1 cup unsalted stock
• Heat the gravy over medium heat while whisking frequently. Bring to a gentle boil to allow the gravy to thicken.
• Taste and add more miso paste to taste. It's easier to mix the miso paste if you dissolve it in a little of the warm gravy / warm water in a separate bowl first.
  ¼ cup white miso paste
• Add more stock or salt to adjust to your preferred consistency and seasoning.