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Leg Of Lamb With Roasted Pear And Pine Nut Relish

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6 firm ripe Anjou pears, peeled, cored, and quartered

1 medium Rio or other sweet onion, cut into 1/4-inch-thick slices

Cooking spray

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

1/4 teaspoon ground coriander

1/4 teaspoon black pepper

1/4 cup pine nuts, toasted

1 tablespoon grated lemon rind

1/4 cup fresh lemon juice

1 tablespoon olive oil

2 teaspoons ground cumin

2 teaspoons ground coriander

1/2 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground red pepper

4 garlic cloves

1 small onion, cut into 8 wedges

1 (5-pound) boneless leg of lamb, trimmed

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