5 points
Relish:
6 firm ripe Anjou pears, peeled, cored, and quartered
1 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
Preheat oven to 400°.
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 400° for 40 minutes or until tender, turning once. Cool; chop.
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.
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.
Preheat oven to 450°.
Place lamb on the rack of a broiler pan coated with cooking spray; place rack in pan. Bake at 450° for 20 minutes. Decrease oven temperature to 300° (do not remove lamb from oven); bake an additional 1 hour or until thermometer registers 145° (medium-rare) to 160° (medium). Let stand 10 minutes before slicing. Serve relish with lamb.
Yield: 18 servings (serving size: about 3 ounces lamb and about 3 tablespoons relish)
- CALORIES 246
- FAT 10g
- FIBER 2.6g