Slow-Roasted Malaysian-Spiced Leg of Lamb

Slow-Roasted Malaysian-Spiced Leg of Lamb Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Lamb is slow-rasted in sriracha and ginger, which give it a powerful kick of flavor.


12 servings (serving size: about 3 ounces lamb)

Recipe from

Cooking Light

Nutritional 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


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


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.

David Bonom,

Cooking Light

December 2009
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