PEAR-MARINATED ROAST LEG OF LAMB RECIPE

Pear-Marinated Roast Leg of Lamb Recipe image

Provided by á-25222

Number Of Ingredients 11

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Ingredients
 1 (10-12-lb.) bone-in leg of lamb, shank bone exposed
 Kosher salt and freshly ground black pepper, to taste
 1⁄3 cup extra-virgin olive oil
 1⁄3 cup roughly chopped rosemary
 2 tbsp. roughly chopped thyme
 6 cloves garlic, unpeeled and crushed
 Zest of 1 lemon, using a vegetable peeler
 1 Asian pear, peeled and coarsely grated
 1⁄4 cup canola oil
 8 tbsp. unsalted butter, cubed

Steps:

Instructions 1 Season lamb with salt and pepper. Simmer olive oil in a 1-qt. saucepan over medium. Add rosemary, thyme, garlic, and lemon zest; let cool. Stir in pear and rub over lamb; chill overnight. 2 The next day, heat oven to 325°. Brush marinade from lamb and pat dry using paper towels. Heat canola oil in a roasting pan over medium-high. Season lamb with salt and pepper; cook, turning as needed, until browned, 15-20 minutes. Add butter and transfer to oven; roast, basting occasionally with pan juices, until an instant-read thermometer inserted into the thickest part of lamb reads 130°, 1½-2 hours for medium-rare. Let rest 10 minutes before carving.