Leg Of Lamb With Roasted Pear And Pine Nut Relish Recipe

Name: Leg Of Lamb With Roasted Pear And Pine Nut Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Relish:; 6 firm ripe Anjou pears, peeled, cored, and quartered; 1 medium Rio or other sweet onion, cut into 1/4-inch-thick slices; Cooking spray; 2 teaspoons grated lemon rind; 1 tablespoon fresh lemon juice; 1 tablespoon honey; 2 teaspoons olive oil; 1/4 teaspoon salt; 1/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1/4 teaspoon black pepper; 1/4 cup pine nuts, toasted; Lamb:; 1 tablespoon grated lemon rind; 1/4 cup fresh lemon juice; 1 tablespoon olive oil; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1/2 teaspoon salt; 1/2 teaspoon paprika; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon ground red pepper; 4 garlic cloves; 1 small onion, cut into 8 wedges; 1 (5-pound) boneless leg of lamb, trimmed

Servings: persons

Relish:
6 firm ripe Anjou pears, peeled, cored, and quartered
1 medium Rio or other sweet onion, cut into 1/4-inch-thick slices
Cooking spray
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
1 tablespoon honey
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon black pepper
1/4 cup pine nuts, toasted
Lamb:
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
1 tablespoon olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
4 garlic cloves
1 small onion, cut into 8 wedges
1 (5-pound) boneless leg of lamb, trimmed

1
Preheat oven to 400u00b0.
2
To prepare relish, arrange pears in a single layer in a 13 x 9-inch baking dish. Arrange onion slices in a single layer in another 13 x 9-inch baking dish; lightly coat onion slices with cooking spray. Bake pears and onion slices at 400u00b0 for 40 minutes or until tender, turning once. Cool; chop.
3
Combine 2 teaspoons rind and next 7 ingredients (through 1/4 teaspoon black pepper) in a large bowl; add chopped onion and pears, tossing gently to combine. Stir in nuts just before serving.
4
To prepare lamb, combine 1 tablespoon lemon rind and next 10 ingredients (through onion wedges) in a food processor; process until finely chopped. Roll roast, and secure at 3-inch intervals with twine. Spread the onion mixture over lamb; cover and refrigerate 8 hours or overnight.
5
Preheat oven to 450u00b0.
6
Place lamb on the rack of a broiler pan coated with cooking spray; place rack in pan. Bake at 450u00b0 for 20 minutes. Decrease oven temperature to 300u00b0 (do not remove lamb from oven); bake an additional 1 hour or until thermometer registers 145u00b0 (medium-rare) to 160u00b0 (medium). Let stand 10 minutes before slicing. Serve relish with lamb.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Relish:, 6 firm ripe Anjou pears, peeled, cored, and quartered, 1 medium Rio or other sweet onion, cut into 1/4-inch-thick slices, Cooking spray, and more.

Yes, Leg Of Lamb With Roasted Pear And Pine Nut Relish falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leg Of Lamb With Roasted Pear And Pine Nut Relish

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