Lamb in Spicy Pineapple Marinade
- Total Time
- 2 hours 30 minutes, plus overnight refrigeration
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Ingredients
- 2cups fresh pineapple juice
- ½cup rice-wine vinegar
- 1red onion, thinly sliced
- 1tablespoon pureed chipotle pepper (available canned)
- 1tablespoon toasted coriander seeds
- 1tablespoon toasted cumin seeds
- 1tablespoon fresh lime juice
- Salt and freshly ground black pepper to taste
- 1leg of lamb, boned, trimmed of excess fat and tied (about 5 pounds)
Nutritional analysis per serving (10 servings)
410 calories; 26 grams fat; 11 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 33 grams protein; 711 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, combine the pineapple juice, vinegar, onion, chipotle and coriander and cumin seeds. Bring to a boil, lower the heat and simmer until reduced by ⅓, about 25 minutes. Remove from the heat; cool. Stir in the lime juice and season with salt and pepper.
- Step 2
Place the leg of lamb in a very large zip-lock bag and pour in the marinade. Shake the bag to distribute the marinade. Refrigerate 8 hours or overnight.
- Step 3
When ready to cook, preheat the oven to 450 degrees. Transfer the lamb to a roasting pan fitted with a rack and reserve the marinade for basting. Roast the lamb for 15 minutes, baste with some of the reserved marinade and lower the temperature to 350 degrees.
- Step 4
Continue to roast, basting occasionally, for another hour and a half or until the lamb reaches the desired doneness. Remove and allow to rest, covered, for 15 minutes. Slice and serve.
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