Spiced Lamb Leg & Pineapple Salsa

Prep Time: 10 minutes
Total Time: 1 hour 45 minutes
Makes: 8

Ingredients

  1. 1 boneless leg of lamb (approx. 4 lb/2 kg)
  2. 2 tbsp (30 mL) canola oil, divided
  3. 3 cloves garlic, minced
  4. 4 tsp (20 mL) minced fresh ginger, divided
  5. 4 tsp (20 mL) chili powder
  6. 2 tsp (10 mL) ground cumin
  7. 2 tsp (10 mL) coarsely ground pepper
  8. 1/2 tsp (2 mL) ground cinnamon
  9. 1 1/4 tsp (6 mL) salt, divided
  10. 2 cups (500 mL) finely chopped fresh pineapple
  11. 1 red pepper, seeded and finely chopped
  12. 1/4 cup (60 mL) finely diced red onion
  13. 2 tbsp (30 mL) apple cider vinegar
  14. 1 tbsp (15 mL) honey
  15. 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.