Sweet and Smoky Roast Leg of Lamb

We packed the flavour into this tender lamb roast by marinating the meat for 12-24 hours. We combined pineapple and pickled jalapenos with southwestern spices to create a sweet and smoky marinade. Serve this impressive roast at your next special occasion or get together. 


Storage time: Up to 3 days in the refrigerator.


Yield: Serves 10

Sweet and Smoky Roast Leg of Lamb


  • 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)


  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.
Nutritional analysis per serving:


 362 calories, 19.5 g fat, 43.7 g protein, 4.6 g carbohydrate, 0.4 g fibre, 561 mg sodium