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Spiced Lamb Leg & Pineapple Salsa Recipe

Spiced Lamb Leg & Pineapple Salsa
Source: safeway

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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

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A recipe from safeway

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