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
How to Make It
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.
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.
Preheat oven to 200°.
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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I made this for a small dinner party. It was spectacular! I made the dish as instructed, no substitutions. To be fair, it was really expensive to make. But my guests and I were thrilled. I highly recommend for special occasions.
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