This was devoured in seconds here at Gourmet HQ.
- 1 lamb leg with shank attached
- 20 ml olive oil (1 tbsp)
- 300 ml rosé
- 125 ml pear liqueur (see note) (½ cup)
- 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
- 1Preheat 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.
- 2Transfer 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.
Drink Suggestion: Boisterous pink wine. Drink suggestion by Max Allen
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