Skip to main content

Roast lamb with pineapple and ginger glaze

Skip to IngredientsSkip to Method

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.

  • Serves4
  • Cook time1 hour 50 minutes
  • Prep time10 minutes, (+ 15 mins resting time)
Roast lamb with pineapple and ginger glaze


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C.
  2. 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.
  3. Step 3

    Pat lamb dry and place in a roasting pan. Brush with glaze. Roast for 30 mins.
  4. Step 4

    Meanwhile, make thin, evenly spaced cuts in the top of each potato, at about 5mm intervals, without cutting all the way through.
  5. 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.
  6. Step 6

    Top lamb with mint leaves and crumbled fetta and serve with potatoes and asparagus.