Sage-Crusted Leg of Lamb with Pineapple-Pecan Salsa |
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Prep Time: 10 Minutes Cook Time: 90 Minutes |
Ready In: 100 Minutes Servings: 8 |
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Kosher salt is a coarse-grained salt. Many prefer its chunky texture over regular table salt. Ingredients:
2 tablespoons chopped fresh sage |
2 tablespoons olive oil |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground pepper |
1 (5- to 6-pound) bone-in leg of lamb |
4 garlic cloves, thinly sliced |
Directions:
1. Combine first 4 ingredients in a small bowl.
2. Cut about 16 slits (about 1/2 deep) into lamb; insert garlic slices and a small amount of seasoned oil into each slit. Rub remaining oil over entire surface of lamb.
3. Place lamb on a rack in a roasting pan. Insert a meat thermometer into thickest part of roast, making sure it does not touch bone or fat.
4. Bake at 500° for 20 minutes; reduce temperature to 300°, and bake 1 hour and 10 minutes or until thermometer registers 150° (medium rare) or 160° (medium). Let stand 10 minutes. Slice lamb diagonally across the grain. Serve with Pineapple-Pecan Salsa.
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