Slow-Roasted Malaysian-Spiced Leg Of Lamb

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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

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