5 points<\/p>\n
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<\/p>\n
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<\/p>\n
Preheat oven to 400\u00b0.<\/p>\n
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\u00b0 for 40 minutes or until tender, turning once. Cool; chop.<\/p>\n
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.<\/p>\n
Preheat oven to 450\u00b0.<\/p>\n
Place lamb on the rack of a broiler pan coated with cooking spray; place rack in pan. Bake at 450\u00b0 for 20 minutes. Decrease oven temperature to 300\u00b0 (do not remove lamb from oven); bake an additional 1 hour or until thermometer registers 145\u00b0 (medium-rare) to 160\u00b0 (medium). Let stand 10 minutes before slicing. Serve relish with lamb.<\/p>\n
Yield:\u00a0 18 servings (serving size: about 3 ounces lamb and about 3 tablespoons relish)<\/p>\n
\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"
5 points Relish:6 firm ripe Anjou pears, peeled, cored, and quartered1 sweet onion, cut into 1\/4-inch-thick slicesCooking spray2 teaspoons grated lemon rind1 tablespoon fresh lemon juice1 tablespoon honey2 teaspoons olive oil1\/4 teaspoon salt1\/4 teaspoon ground cumin1\/4 teaspoon ground coriander1\/4 teaspoon black pepper1\/4 cup pine nuts, toasted Lamb:1 tablespoon grated lemon rind1\/4 cup fresh lemon juice1 … <\/p>\n