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Slow-Roasted Malaysian-Spiced Leg of Lamb

Slow-Roasted Malaysian-Spiced Leg of Lamb
Need a gluten free and dairy free main course? Slow-Roasted Malaysian-Spiced Leg of Lamb could be a tremendous recipe to try. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 152 calories, 20g of protein, and 5g of fat. This recipe serves 12. Head to the store and pick up brown sugar, ketchup, sriracha, and a few other things to make it today. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert.

Instructions

1
Let lamb stand at room temperature 1 hour.
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LambLamb
2
Roll up lamb jelly-roll fashion; secure at 1-inch intervals with twine.
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JellyJelly
LambLamb
RollRoll
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Kitchen TwineKitchen Twine
3
Heat a large skillet over medium-high heat.
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Frying PanFrying Pan
4
Add oil to pan.
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Cooking OilCooking Oil
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Frying PanFrying Pan
5
Add lamb; cook 6 minutes, browning on all sides.
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LambLamb
6
Combine ketchup and next 5 ingredients (through garlic) in a large bowl. Coat lamb evenly with ketchup mixture.
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KetchupKetchup
GarlicGarlic
LambLamb
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BowlBowl
7
Place lamb on the rack of a roasting pan coated with cooking spray; place rack in pan.
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Cooking SprayCooking Spray
LambLamb
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Roasting PanRoasting Pan
8
Preheat oven to 20
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OvenOven
9
Bake lamb at 200 for 2 hours or until a thermometer registers 135 or until desired degree of doneness.
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LambLamb
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Kitchen ThermometerKitchen Thermometer
OvenOven
10
Let stand 20 minutes before slicing.
DifficultyHard
Ready In45 m.
Servings12
Health Score21
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
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