Pear-Marinated Roast Leg of Lamb
The enzymes found in pears tenderize this roast lamb, while garlic and herbs add flavor.
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Cooking tools:
- Roasting pan
- Instant-read thermometer
- Baster
- Carving knife
- Carving fork
- Grater
- Peeler
- Oven
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Paper towel
- Refrigerator
- Tongs
- Spoon
- Pastry brush
Ingredients
- 1 (10–12-lb.) bone-in leg of lamb, shank bone exposed
- Kosher salt
- freshly ground black pepper
- 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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