Spiced Lamb Leg & Pineapple Salsa

8
Medium
Dinner
30 minutes

Characteristics

Without nuts Without gluten

Nutritional Facts Per Serving

290
Calories
32 g
Protein
5 g
Carbs
1 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 290
  • Lipides 16 g
    • Saturated fat  6 g
  • Cholesterol 110 mg
  • Sodium  310 mg
  • Carbs 5 g
    • fiber  1 g
    • Sugar  3 g
  • Protein 32 g

Ingredients

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

Method

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

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