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Categories:Viewed: 23 - Published at: 4 years ago
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
Method
- 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°.
- 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.
