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Slow-Roasted Malaysian-Spiced Leg of Lamb

Photo: Randy Mayor; Styling: Cindy Barr
Yield 12 servings (serving size: about 3 ounces lamb)
Lamb is slow-rasted in sriracha and ginger, which give it a powerful kick of flavor.


  • 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

Nutrition Information

  • calories 246
  • fat 10.3 g
  • satfat 3.9 g
  • monofat 4.6 g
  • polyfat 0.6 g
  • protein 31.1 g
  • carbohydrate 5.3 g
  • fiber 0.1 g
  • cholesterol 101 mg
  • iron 2.6 mg
  • sodium 163 mg
  • calcium 15 mg

How to Make It

  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.