Spiced Lamb Leg & Pineapple Salsa Recipe

Name: Spiced Lamb Leg & Pineapple Salsa
Prep time: 10 min
Cook time: 1 h 35 min
Total time: 1 h 45 min
Yield: 8 servings
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

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

	PREP TIME 10m	COOK TIME 1h35m	TOTAL TIME 1h45m
YIELD 8 servings

Instructions

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

Dinner