Pear-Marinated Roast Leg of Lamb

Pear-Marinated Roast Leg of Lamb

Pear-Marinated Roast Leg of Lamb
The enzymes found in pears tenderize this roast lamb, while garlic and herbs add flavor.Farideh Sadeghin

The enzymes found in pears tenderize this roast lamb, while garlic and herbs add flavor. The dish, from Corey Lee, chef-owner at San Francisco restaurant Benu, goes well with roasted pears and shallots. This recipe first appeared with the 2015 SAVEUR 100 item A New/Old Use for Pear Juice.

Pear-Marinated Roast Leg of Lamb
The enzymes found in pears tenderize this roast lamb, while garlic and herbs add flavor.
Yield: serves 12-15

Ingredients

  • 1 (10–12-lb.) bone-in leg of lamb, shank bone exposed
  • Kosher salt and freshly ground black pepper, to taste
  • 13 cup extra-virgin olive oil
  • 13 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
  • 14 cup canola oil
  • 8 tbsp. unsalted butter, cubed

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.