Nutritional Information Calories: 246 Fat: 10g Protein: 25.3g Carbohydrates: 13.7g Fiber: 2.6g Cholesterol: 80mg Sodium: 165mg Iron: 2.3mg Calcium: 21mg Servings Serves 16 to 18, serving size, 3 ounces of lamb & 3 tablespoons relish. Time To Cook Must be partially prepared and under refrigeration 8 hours prior to day of serving. Relish 45 minutes, Lamb 90 minutes, 2.5 hours total day of serving. Boneless Leg of Lamb With Roasted Pear and Pine Nut Relish Ingredients Relish: 6 firm ripe Anjou pears, peeled, cored, and quartered 1 medium sweet onion, cut into 1/4-inch-thick slices Cooking spray of your choice 2 teaspoons grated lemon rind 1 tablespoon fresh lemon juice 1 tablespoon honey 2 teaspoons olive oil 1/4 teaspoon salt 1/4 teaspoon ground cumin spice 1/4 teaspoon ground coriander spice 1/4 teaspoon black pepper 1/4 cup pine nuts - pignoli nuts, toasted Lamb: 1 tablespoon grated lemon rind 1/4 cup fresh lemon juice 1 tablespoon olive oil 2 teaspoons ground cumin spice 2 teaspoons ground coriander spice 1/2 teaspoon salt 1/2 teaspoon paprika spice 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground red pepper 4 garlic cloves 1 small onion, cut into 8 wedges 1 boneless leg of lamb, about 5 pounds, trimmed Directions   Preheat oven to 400 degrees. 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. Bake pears and onion slices at 400 degrees for 40 minutes or until tender, turning once. Cool; chop. Combine 2 teaspoons rind and next 7 ingredients of relish 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. To prepare lamb, combine 1 tablespoon lemon rind and next 10 ingredients (through onion wedges) in a food processor; process until finely chopped. Roll roast, and secure at 3-inch intervals with twine. Spread the onion mixture over lamb; cover and refrigerate 8 hours or overnight. Preheat oven to 450 degrees. Place lamb on the rack of a broiler pan coated with cooking spray; place rack in pan. Bake at 450 degrees for 20 minutes. Decrease oven temperature to 300 degrees but do not remove lamb from oven; bake an additional 1 hour or until thermometer registers 145° (medium-rare) to 160° (medium). Let stand 10 minutes before slicing. Serve relish with lamb.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.