Spiced Lamb Leg & Pineapple Salsa
Prep Time
Makes
Cooking Mode
4 lb 1 boneless leg of lamb
2 tbsp canola oil, divided
3 cloves garlic, minced
4 tsp minced fresh ginger, divided
4 tsp chili powder
2 tsp ground cumin
2 tsp coarsely ground pepper
½ tsp ground cinnamon
1¼ tsp salt, divided
2 cups finely chopped fresh pineapple
1 red pepper, seeded and finely chopped
¼ cup finely diced red onion
2 tbsp apple cider vinegar
1 tbsp honey
2 tbsp chopped fresh cilantro
4 lb 1 boneless leg of lamb
2 tbsp canola oil, divided
3 cloves garlic, minced
4 tsp minced fresh ginger, divided
4 tsp chili powder
2 tsp ground cumin
2 tsp coarsely ground pepper
½ tsp ground cinnamon
1¼ tsp salt, divided
2 cups finely chopped fresh pineapple
1 red pepper, seeded and finely chopped
¼ cup finely diced red onion
2 tbsp apple cider vinegar
1 tbsp honey
2 tbsp chopped fresh cilantro
Directions
1Preheat 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.
2Heat 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.
3Meanwhile, make salsa by mixing pineapple, red pepper, onion, vinegar, honey, cilantro, and remaining ginger and salt. Serve with sliced lamb.
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