Garlic and Pear Roasted Lamb
Marinated and basted with herbs and pears, this lamb is tender and full of flavour.
How long will it take?
2 ½ hours plus marinating time
What’s the serving size?
Serves 8
What do I need?
- 3 kg leg of lamb
- Salt
- Freshly ground black pepper
- ¾ cup olive oil
- ¼ cup rosemary, roughly chopped
- 2 tbsp thyme, roughly chopped
- ¼ cup Italian parsley, roughly chopped
- Zest of 1 lemon
- 6 pears
- 3 whole heads of garlic, halved
How do I make it?
- Season lamb with salt and pepper.
- Add olive oil to a medium saucepan over low heat. Add rosemary, thyme, parsley, and lemon zest and simmer in oil for 5 minutes. Remove from heat and set aside to cool.
- Meanwhile coarsely grate 2 pears. When oil mixture has cooled, add pear and stir well.
- Place lamb in a roasting tray and rub oil mixture over lamb. Refrigerate for at least 2 hours or preferably overnight.
- Preheat oven to 180C.
- Add garlic heads to the roasting tray and cook the lamb for 1 hour, basting it with pan juices every 30 minutes. Cut remaining pears in half and add to the roasting tray, then return tray to the oven for a further 1 hour.
- Remove from oven, cover and let rest for 15 minutes before carving and serving.
