Photo: Randy Mayor; Styling: Cindy Barr
Lamb is slow-rasted in sriracha and ginger, which give it a powerful kick of flavor.
Yield:
12 servings (serving size: about 3 ounces lamb)
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
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
Preparation
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.
December 2009
