Leg of Lamb with Roasted Pear and Pine Nut Relish

Leg of Lamb with Roasted Pear and Pine Nut Relish
Photo by Becky Luigart-Stayner

Ingredients

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

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...

View full recipe at My Recipes

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