Chili-garlic roasted lamb

Prep 15 min
Plus Cooking time: 5 minutes, Standing Time: 10 minutes, Roasting Time: 240 minutes
Makes 4 to 6 servings

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2 tbsp
dark sesame oil
1 tsp
dried rosemary
1 tsp
1 tsp
2 to 2.5 kg
semi-boneless leg of lamb
1 cup
250-mL container
35% cream, about 1 cup (optional)
1 tbsp
dry vermouth, or sherry (optional)


  • Preheat oven to 325F (160C). In a small bowl, stir chili-garlic sauce with oil, rosemary, oregano and salt. Trim excess fat from lamb. Place in a roasting pan or dish just large enough to hold lamb. Make 5 to 6 small shallow slits in top of lamb. Thinly slice garlic clove into slivers. Poke slivers into slits. Rub chili-garlic mixture all over lamb. Pour water into roasting pan.
  • Roast lamb, uncovered, in centre of 325F (160C) oven, basting occasionally with pan juices, until lamb is medium-rare and an instant-read thermometer inserted in thickest part of meat reads 140F (60C), from 1-1/2 to 2 hours. For medium-done lamb, continue roasting 25 more minutes.
  • Remove lamb from oven and place on a cutting board. Loosely cover with foil. Let stand 10 minutes before slicing. Meanwhile, if making sauce, pour cream into a medium-size saucepan. Bring to a boil, stirring occasionally, over medium-high heat. Skim fat from top of juices in roasting pan. Once cream boils, stir in 2 tablespoons (30 mL) pan juices and vermouth. Continue to boil, stirring often, until sauce is thick, from 4 to 6 minutes. Taste, then add more pan juices for a hotter taste. Discard leftover pan juices. Serve sliced lamb drizzled with sauce. Great with roasted vegetables.

A roast is a hassle-free choice for easy entertaining. Depending on its size, it can satisfy a large group or an intimate dinner party. Don’t knock yourself out rushing it hot from the oven to the table–flavourful lamb tastes wonderful just slightly warm.

Make ahead

Rub chili-garlic mixture over lamb. Cover with plastic wrap and refrigerate overnight. Bring to room temperature before roasting.


Calories 301, Protein 39.2 g, Carbohydrates 1.6 g, Fat 14.4 g, Fibre 0.2 g, Sodium 510 mg.
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