Slow-Roasted Malaysian-Spiced Leg Of Lamb

• 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

1. 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.
2. 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.
3. Preheat oven to 200u0b0.
4. Bake lamb at 200u0b0 for 2 hours or until a thermometer registers 135u0b0 or until desired degree of doneness. Let stand 20 minutes before slicing.

lamb, olive oil, ketchup, dark brown sugar, fresh ginger, oyster sauce, sriracha, garlic, cooking spray

Taken from www.myrecipes.com/recipe/slow-roasted-malaysian-spiced-leg-of-lamb (may not work)