Pear-Marinated Roast Leg of Lamb

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Yield: serves 12-15


The enzymes found in pears tenderize this roast lamb, while garlic and herbs add flavor.


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


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.