- Calories 246
- Fat 10.3g
- Satfat 3.9g
- Monofat 4.6g
- Polyfat 0.6g
- Protein 31.1g
- Carbohydrate 5.3g
- Fiber 0.1g
- Cholesterol 101mg
- Iron 2.6mg
- Sodium 163mg
- Calcium 15mg
Slow-Roasted Malaysian-Spiced Leg of Lamb
Photo: Randy Mayor; Styling: Cindy Barr
Lamb is slow-rasted in sriracha and ginger, which give it a powerful kick of flavor.
How to Make It
Step 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.
Step 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.
Step 3
Preheat oven to 200°.
Step 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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