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.

Yield: 12 servings (serving size: about 3 ounces lamb)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 246
  • Fat: 10.3g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 31.1g
  • Carbohydrate: 5.3g
  • Fiber: 0.1g
  • Cholesterol: 101mg
  • Iron: 2.6mg
  • Sodium: 163mg
  • Calcium: 15mg


  • 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. 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. 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. 3. Preheat oven to 200°.
  4. 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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