Roast Leg of Lamb (Pear Marinated)

The enzymes found in pears tenderize this roast lamb, while garlic and herbs add flavour. The dish, from Corey Lee, chef-owner at San Francisco restaurant Benu, goes well with roasted pears and shallots.

1 (10-12 lbs) leg of lamb, bone-in, shank bone exposed
sea salt
black pepper, freshly ground
⅓ cup extra-virgin olive oil
⅓ cup fresh rosemary, roughly chopped
2 Tbsp. fresh thyme, roughly chopped
6 cloves garlic, unpeeled and crushed
1 lemon, freshly zested
1 Asian pear, peeled and coarsely grated
¼ cup Canola oil
8 Tbsp. 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, preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).

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°F, 1½-2 hours for medium-rare.

Let rest 10 minutes before carving.

Makes 12-15 servings.