Pear-Marinated Roast Leg of Lamb

  • Serves

    serves 12-15


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.


  • 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


Step 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.

Step 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.

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