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Slow-roasted leg of lamb with rosé pears and cloves of garlic


You'll need

1 lamb leg with shank attached 20 ml (1 tbsp) olive oil 300 ml rosé 125 ml (½ cup) pear liqueur (see note) 3 Packham pears, halved 50 cloves (about 3½ heads) of garlic, unpeeled ½ bunch of thyme 1 sprig of fresh bay leaves To serve: mesclun salad

Method

  • 01
  • Preheat oven to 150C. Score lamb and season to taste with sea salt and black pepper. Heat oil on a flameproof oven tray over high heat, add lamb and cook until browned all over (3 minutes each side). Transfer to a roasting pan, add remaining ingredients except mesclun, and roast, covered with foil, until pears and garlic are soft (about 3 hours). Remove pears and garlic, set aside and keep warm. Roast lamb, basting occasionally, for another hour. Remove lamb and cover with foil to keep warm. Place pan over high heat and cook until juices reduce by half (about 5 minutes). Season to taste.
  • 02
  • Transfer lamb to a platter. Scatter pears and garlic around and spoon over pan juices. Serve with mesclun salad to the side.
Note Pear liqueur is available from select wine merchants.

At A Glance

  • Serves 6 people
GT
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Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 6 people

Drink Suggestion

Boisterous pink wine.

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