Leg of Lamb with Roasted Pear and Pine Nut Relish

Ingredients

• 6  anjou pears firm cored ripe peeled quartered
• 0.3 teaspoon pepper black
• 0.5 teaspoon pepper black freshly ground
• 4  garlic cloves 
• 0.3 teaspoon ground coriander 
• 2 teaspoons ground coriander 
• 0.3 teaspoon ground cumin 
• 2 teaspoons ground cumin 
• 0.3 teaspoon ground pepper red
• 1 tablespoon honey 
• 5 pound leg of lamb boneless trimmed
• 0.3 cup juice of lemon fresh
• 1 tablespoon juice of lemon fresh
• 1 tablespoon lemon rind grated
• 2 teaspoons lemon rind grated
• 1 tablespoon olive oil 
• 2 teaspoons olive oil 
• 1 small onion cut into 8 wedges
• 0.5 teaspoon paprika 
• 0.3 cup pinenuts toasted
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 1 medium rio sweet cut into 1/4-inch-thick slices

Equipment

• food processor
• bowl
• frying pan
• oven
• baking pan
• kitchen thermometer
• broiler pan
• kitchen twine

Directions

1. Preheat oven to 40
2. To prepare relish, arrange pears in a single layer in a 13 x 9-inch baking dish. Arrange onion slices in a single layer in another 13 x 9-inch baking dish; lightly coat onion slices with cooking spray.
3. Bake pears and onion slices at 400 for 40 minutes or until tender, turning once. Cool; chop.
4. Combine 2 teaspoons rind and next 7 ingredients (through 1/4 teaspoon black pepper) in a large bowl; add chopped onion and pears, tossing gently to combine. Stir in nuts just before serving.
5. To prepare lamb, combine 1 tablespoon lemon rind and next 10 ingredients (through onion wedges) in a food processor; process until finely chopped.
6. Roll roast, and secure at 3-inch intervals with twine.
7. Spread the onion mixture over lamb; cover and refrigerate 8 hours or overnight.
8. Preheat oven to 45
9. Place lamb on the rack of a broiler pan coated with cooking spray; place rack in pan.
10. Bake at 450 for 20 minutes. Decrease oven temperature to 300 (do not remove lamb from oven); bake an additional 1 hour or until thermometer registers 145 (medium-rare) to 160 (medium).
11. Let stand 10 minutes before slicing.
12. Serve relish with lamb.