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Glazed Leg Of Lamb With Pears

21st.Century.Chef's picture
  Lamb leg 2 1⁄2 Kilogram
  Salt 2 Tablespoon
  Coarsely ground black pepper 2 Teaspoon
  Stock 2 1⁄2 Cup (40 tbs) (Made From Lamb Bones)
  Glaze 3⁄4 Cup (12 tbs)
  Canned pears 500 Gram
  Onions 2 Medium, finely chopped
  Corn flour 2 Tablespoon
  Finely chopped parsley 1 Tablespoon (For Garnish)

GETTING READY 1) Wash the lamb and pat dry. 2) Preheat the oven and prepare the roating pan. MAKING 3) Rub the lamb with salt and pepper and place it in the prepared roasting pan. 4) In the preheated oven, roast the lamb for 15 minutes. 5) Over the lamb, pour the stock and roast for 1 hour and baste every 15-20 minutes. 6) Drain pears and reseve the syrup for further use. 7) In an another pan, combine the pear syrup with onions and cornflour and cook till thick, stirring continuously over moderate heat. 8) Take out the roasting pan from oven and drain out any jus in the pan and reserve it. 9) Over the lamb, brush 1/2 cup of glaze and return it to oven to cook for 30 minutes longer. 10) To test if done, pierce with a thin skewer into the thickest part of lamb: the juices should run clear. 11) Slice pears thickly. 12) In a frying pan, place the pears, strain the reserved just and add the glaze if left over and simmer for 2-3 minutes. 13) Slice the lamb and arrange on a serving platter. 14) Over the lamb slices, spoon the pears and the gravy. SERVING 15) Sprinkle with parsley and serve hot.

Recipe Summary

Difficulty Level: 
Main Dish
Dry Curry
Party, Healthy
Preparation Time: 
60 Minutes
Cook Time: 
30 Minutes
Ready In: 
90 Minutes

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