Choy's Soy Roast Leg of Lamb |
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Prep Time: 480 Minutes Cook Time: 120 Minutes |
Ready In: 600 Minutes Servings: 10 |
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New Zealanders like their lamb pink in the middle, but cook this to your own liking. Adapted from Sam Choy's Polynesian Kitchen. I've changed the cooking temperature. I recommend using a meat thermometer. Prep time includes marinating time. Ingredients:
1/2 cup soy sauce |
1/4 cup lemon juice |
1/2 cup brown sugar |
2 tablespoons honey |
2 tablespoons dry sherry |
1 tablespoon minced garlic |
1/4 cup chopped green onion |
1 teaspoon chili flakes |
1 boneless leg of lamb, about 5 pounds |
Directions:
1. Combine all ingredients except lamb and mix well.
2. Add lamb and marinate in the refrigerator overnight, turning once or twice.
3. Preheat oven to 325°F.
4. Place lamb on a rack in a roasting pan.
5. Roast, basting every 10 minutes, until cooked to desired doneness, about 20 minutes per pound for medium-rare (internal temperature 145°F with a meat thermometer).
6. Remove lamb, cover with foil, and let rest 20 minutes.
7. Meanwhile, pour marinade and pan drippings into a small saucepan and bring to a boil.
8. Pour over sliced lamb.
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