Spiced Lamb Leg & Pineapple Salsa

  • Prep Time 10 min
  • Total Time 1 h 45 min
  • Rest Time 30 min
  • Serves: 8, plus leftovers

Ingredients

  • 4 lb 1 boneless leg of lamb 2 kg
  • 2 tbsp canola oil, divided 30 mL
  • 3 cloves garlic, minced
  • 4 tsp minced fresh ginger, divided 20 mL
  • 4 tsp chili powder 20 mL
  • 2 tsp ground cumin 10 mL
  • 2 tsp coarsely ground pepper 10 mL
  • ½ tsp ground cinnamon 2 mL
  • 1¼ tsp salt, divided 6 mL
  • 2 cups finely chopped fresh pineapple 500 mL
  • 1 red pepper, seeded and finely chopped
  • ¼ cup finely diced red onion 60 mL
  • 2 tbsp apple cider vinegar 30 mL
  • 1 tbsp honey 15 mL
  • 2 tbsp chopped fresh cilantro 30 mL

Directions

  • Step 1

    Preheat oven to 400ºF (200ºC). Pat lamb dry with paper towel. Mix 1 tbsp (15 mL) oil, garlic, 1 tbsp (15 mL) ginger, chili powder, cumin, pepper, cinnamon and 1 tsp (5 mL) salt. Rub all over lamb. Let stand at least 30 min. or refrigerate 1 hr.

  • Step 2

    Heat remaining oil in skillet over medium-high heat. Sear roast 5 to 6 min. until golden on all sides. Transfer to roasting pan fitted with rack. Roast 55 min. to 1 hr., or until internal temperature registers 145°F (63°C) for medium-rare or until desired doneness. Let rest 15 min. before slicing.

  • Step 3

    Meanwhile, make salsa by mixing pineapple, red pepper, onion, vinegar, honey, cilantro, and remaining ginger and salt. Serve with sliced lamb.

Nutrition Facts

  • Nutrition Description Per serving (4 oz/125 g lamb, 2 tbsp/30 mL salsa):
  • Calories 290
  • Fat 16 g
  • Saturated Fat 6 g
  • Carbs 5 g
  • Sugar 3 g
  • Protein 32 g
  • Cholesterol 110 mg
  • Fibre 1 g
  • Sodium 310 mg