Choy's Soy Leg Of Lamb
Recipe: #19159
May 20, 2015
Categories: Lamb/Mutton, Australian, Christmas, Fathers Day, Sunday Dinner, Oven Roast Gluten-Free, High Protein, No Eggs, Non-Dairy, Spices, Sugar, more
"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."
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (326.1 g)
- Calories 880
- Total Fat - 66.5 g
- Saturated Fat - 28.9 g
- Cholesterol - 207 mg
- Sodium - 1163.2 mg
- Total Carbohydrate - 19.8 g
- Dietary Fiber - 0.5 g
- Sugars - 17.3 g
- Protein - 48.3 g
- Calcium - 53.2 mg
- Iron - 4.6 mg
- Vitamin C - 3.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Combine all ingredients except lamb and mix well.
Step 2
Add lamb and marinate in the refrigerator overnight, turning once or twice.
Step 3
Preheat oven to 325°F.
Step 4
Place lamb on a rack in a roasting pan.
Step 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).
Step 6
Remove lamb, cover with foil, and let rest 20 minutes.
Step 7
Meanwhile, pour marinade and pan drippings into a small saucepan and bring to a boil.
Step 8
Pour over sliced lamb.
Tips
No special items needed.
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