Sweet and Smoky Roast Leg of Lamb

Ingredients

• 1 can (14 oz/398 mL) crushed pineapple
• 1 can (6 oz/186 mL) pickled jalapeno peppers
• 3 tbsp roughly chopped garlic
• 3 tbsp packed brown sugar
• 3 tbsp smoked paprika
• 1 tbsp cumin
• 1 tbsp dried oregano, crumbled
• 1 tbsp dry mustard
• 2 tsp kosher salt
• 1 tsp whole allspice
• 1 bone-in leg of lamb (5.5 lb/2.5 kg)

Directions

1. To prepare marinade, combine pineapple, jalapenos, garlic, sugar, paprika, cumin, oregano, dry mustard, salt and allspice in a food processor; process until smooth.
2. Trim silverskin off bottom of roast. Score bottom and top of roast by making long slices 1/2 inch deep diagonally across the length of the roast, then criss-crossing the lines to form a grid pattern.
3. Place lamb into a large freezer bag. Pour in marinade, seal bag and massage lamb to fully coat. Place on a tray and refrigerate for at least 12 hours or up to 24 hours, turning bag over halfway.
4. Preheat oven to 300°F.
5. Remove lamb from marinade and place on a wire rack in a roasting pan. Discard marinade. Roast until internal temperature reaches 135°F, about 2 1/2 - 3 hours. Cover with foil and let rest at room temperature for 15 minutes before slicing.