Pear-Marinated Roast Leg of Lamb

Name: Pear-Marinated Roast Leg of Lamb
Total time: PT0D0H0M
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; 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

Serves
serves 12-15

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.

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

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Instructions

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.

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.
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.