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.
Slow-Roasted Malaysian-Spiced Leg of Lamb
Photo: Randy Mayor; Styling: Cindy Barr
Sriracha and ginger add kick to this spicy roast.
Yield: 12 servings (serving size: about 3 ounces lamb)
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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. 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.
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