Cooking A Leg Of Lamb

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Elizabeth Watt

This lightened up classic benefits from slow roasting, which tenderizes lean cuts of meat. Thanks to the quick prep, it's also great for a special occasion midweek supper

Yields: 1 serving

Total Time: 0 hours 55 mins

2 tbsp. hoisin sauce

4 tsp. (packed) chopped cilantro leaves

1 tsp. hot sesame oil

1 tsp. minced garlic

1/4 tsp. salt

1/4 tsp. black pepper

2 lb. boneless leg of lamb (ask butcher to remove visible fat)

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Preheat oven to 400ºF.
In medium shallow bowl, whisk hoisin sauce, cilantro, oil, garlic, salt, and pepper until combined. Add lamb and turn to coat all sides.
Coat baking or roasting pan just larger than roast with olive oil spray. Place roast in pan. Add 2 tablespoons of water to bottom of pan. Roast, basting occasionally, 30 to 40 minutes or until internal temperature registers 120ºF to 135ºF, depending on preferred doneness. Transfer to serving platter and let stand 10 minutes. Slice and serve.

Hoisin sauce is a sweet and spicy mix of fermented soybeans, garlic, vinegar, and chile peppers. It's available in the Asian food section of large supermarkets. A serving of roast lamb provides more than half of your daily requirement of hard to get, immune boosting zinc.

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