Food & Wine

MIGHTY MEATY WEEK: SLOW-ROASTED MALAYSIAN-SPICED LEG OF LAMB

This week, we'll share recipes that will help you make the most of your local meat counter. Today's recipe comes from Cooking Light magazine.

INGREDIENTS

1 (4-lb) 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

DIRECTIONS

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 degrees.

Bake lamb at 200 for 2 hours or until a thermometer registers 135 degrees or until desired degree of doneness. Let stand 20 minutes before slicing.

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