Lamb in Spicy Pineapple Marinade
Published March 14, 1998
- Total Time
- 2 hours 30 minutes, plus overnight refrigeration
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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 analysis per serving (10 servings)
9 grams carbs; 154 milligrams cholesterol; 514 calories; 14 grams monosaturated fat; 3 grams polyunsaturated fat; 14 grams saturated fat; 33 grams fat; 1 gram fiber; 739 milligrams sodium; 43 grams protein; 6 grams sugar
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.
Private Notes