1large sprig of fresh rosemaryleaves finely chopped
Take the boneless leg of lamb out of the refrigerator an hour before cooking so it comes at room temperature before marination. Clean the meat the way you would normally do. In a bowl add oil, vinegar, black pepper, minced garlic, Hot and Spicy Pineapple Sauce, paprika, cumin, and rosemary. Mix well to form a paste.
Rub the meat inside and out with the paste and place on a pan fitted with a rack. Alternatively, place a couple of carrots and celery stalk in the pan to support the meat.
Turn on the broiler and position a rack below so that the top of the meat is a few inches from the broiler element. Broil the lamb for 5 minutes or until the top of the meat looks seared and browned.
Take out the lamb from oven and reposition the rack to the the middle. Turn off the broiler and set the oven temperature to 325°F. Cover the lamb loosely with foil. Roast the lamb in the oven until the internal temperature reads 135°F to 140°F on an instant-read thermometer, about 45 minutes to 1 hour.
If needed, continue cooking the lamb until done. Continue cooking the lamb (uncovered) until it reaches your preferred internal temperature. Check the temperature every 10 minutes
Gemma's Gourmet Hot Sauce is now Noubess Gourmet Hot and Spicy Sauce.