Slow Roasted Malaysian Spiced Leg of Lamb (Cooking Light)

By sybrmom

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

Details

Servings 12

Preparation

Step 1

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.

Nutritional Information
Calories:246
Fat:10.3g (sat 3.9g,mono 4.6g,poly 0.6g)
Protein:31.1g
Carbohydrate:5.3g
Fiber:0.1g
Cholesterol:101mg
Iron:2.6mg
Sodium:163mg
Calcium:15mg