Leg of Lamb with Roasted Pear and Pine Nut Relish

Ingredients

• Cooking spray
• ¼ teaspoon ground red pepper
• Relish:
• 1 (5-pound) boneless leg of lamb, trimmed
• 1 tablespoon honey
• 1 tablespoon fresh lemon juice
• 2 teaspoons grated lemon rind
• + 19 more ingredients
• • 6 firm ripe Anjou pears, peeled, cored, and quartered
  • 1 small onion, cut into 8 wedges
  • 4 garlic cloves
  • ¼ teaspoon ground coriander
  • 2 teaspoons olive oil
  • 1 medium Rio or other sweet onion, cut into 1/4-inch-thick slices
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt
  • 1 tablespoon olive oil
  • ¼ cup fresh lemon juice
  • 1 tablespoon grated lemon rind
  • Lamb:
  • ¼ cup pine nuts, toasted
  • ¼ teaspoon black pepper
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin

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, turni...

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