Slow-Roasted Malaysian-Spiced Leg of Lamb

Slow-Roasted Malaysian-Spiced Leg of Lamb
Photo by Randy Mayor


  • 3 tablespoons dark brown sugar
  • 1 tablespoon olive oil
  • 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
  • + 2 more ingredients
    • ¼ cup ketchup
    • 1 (4-pound) boneless leg of lamb, trimmed

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 ...

View full recipe at My Recipes


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