- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
