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Choy's Soy Roast Leg of Lamb

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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.”
READY IN:
10hrs
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

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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