- 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.
