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Prep Time
10 mins
Total Time
1 h 45 m
Makes
8

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

Method

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.

Characteristics

Dinner Safeway

Nutritional Facts Per Serving

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
Fibre:
1 g
Sugar:
3 g
Cholesterol:
110 mg
Protein:
32 g
Sodium:
310 mg