Lamb in Spicy Pineapple Marinade

Ingredients

• 2 cups fresh pineapple juice
• ½ cup rice-wine vinegar
• 1 red onion, thinly sliced
• 1 tablespoon pureed chipotle pepper (available canned)
• 1 tablespoon toasted coriander seeds
• 1 tablespoon toasted cumin seeds
• 1 tablespoon fresh lime juice
• Salt and freshly ground black pepper to taste
• 1 leg of lamb, boned, trimmed of excess fat and tied (about 5 pounds)

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    795 calories; 52 grams fat; 22 grams saturated fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 67 grams protein; 246 milligrams cholesterol; 622 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 servings

Preparation

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 1/3, about 25 minutes. Remove from the heat; cool. Stir in the lime juice and season with salt and pepper.
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.
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.
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.