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.
1 (4-lb) boneless leg of lamb, trimmed
1 tablespoon olive oil
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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
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.