Choy's Soy Roast Leg of Lamb

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READY IN: 10hrs
Recipe by Chocolatl

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 Nutrition


  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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