This Roast lamb with pineapple and ginger glaze recipe is an easy winner. With sweet and savoury flavours, this dish is the best of both worlds.
Serves44
Cook time1 hr 50 mins1 hour 50 minutes
Prep time10 mins10 minutes, (+ 15 mins resting time)
(+ 15 mins resting time)
Ingredients
2 cups (500ml) unsweetened pineapple juice
½ cup (110g) brown sugar
1 tbs ground ginger
2.4kg Coles Australian Lamb Whole Leg Roast
8 medium potatoes, peeled
40g butter, melted
1 cup mint leaves
60g fetta, crumbled
Steamed asparagus, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C.
Step 2
Place pineapple juice, brown sugar and ginger in a medium saucepan over low heat. Cook, stirring until the sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to low and simmer for 20 mins or until mixture reduces by half and has thickened. Remove from heat.
Step 3
Pat lamb dry and place in a roasting pan. Brush with glaze. Roast for 30 mins.
Step 4
Meanwhile, make thin, evenly spaced cuts in the top of each potato, at about 5mm intervals, without cutting all the way through.
Step 5
Place potatoes around the lamb and drizzle with melted butter. Season with salt. Brush lamb with glaze and roast, brushing once with remaining glaze, for a further 1 hour for medium or until cooked to your liking. Transfer lamb to a plate and cover with foil. Set aside for 15 mins to rest.
Step 6
Top lamb with mint leaves and crumbled fetta and serve with potatoes and asparagus.
