Slow-Roasted Malaysian-Spiced Leg of Lamb |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Lamb is slow-rasted in sriracha and ginger, which give it a powerful kick of flavor. Ingredients:
1 (4-pound) boneless leg of lamb, trimmed |
1 tablespoon olive oil |
1/4 cup ketchup |
3 tablespoons dark brown sugar |
1 tablespoon grated peeled fresh ginger |
2 tablespoons oyster sauce |
1 tablespoon sriracha (hot chile sauce, such as huy fong) |
2 garlic cloves, minced |
cooking spray |
Directions:
1. Let lamb stand at room temperature 1 hour. Roll up lamb jelly-roll fashion; secure at 1-inch intervals with twine. Heat a large skillet over medium-high heat. Add oil to pan. Add lamb; cook 6 minutes, browning on all sides.
2. Combine ketchup and next 5 ingredients (through garlic) in a large bowl. Coat lamb evenly with ketchup mixture. Place lamb on the rack of a roasting pan coated with cooking spray; place rack in pan.
3. Preheat oven to 200°.
4. Bake lamb at 200° for 2 hours or until a thermometer registers 135° or until desired degree of doneness. Let stand 20 minutes before slicing.
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