Grilled Leg of Lamb with Rosemary, Roasted Pears, and Black Pepper Polenta

Name: Grilled Leg of Lamb with Rosemary, Roasted Pears, and Black Pepper Polenta
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 4 Tbsps balsamic vinegar; 2 teaspoons freshly ground black pepper; 2 liters chicken stock; 1 head garlic, cloves removed and peeled; 8 servings Salt and fresh ground black pepper; 79 milliliters heavy cream; 2 kilograms leg of lamb, boned butterflied and surface fat removed; 8 servings Extra-virgin olive oil; 237 milliliters freshly grated Parmesan; 473 milliliters polenta or yellow cornmeal; 8 red-skinned pears; 2 fresh rosemary sprigs, needles stripped from stem, plus 8 sprigs; 8 fresh rosemary sprigs; 1 teaspoon salt; 8 servings Salt and pepper; 2 Tbsps unsalted butter, at room temperature

Grilled Leg of Lamb with Rosemary, Roasted Pears, and Black Pepper Polenta requires around 2 hours and 25 minutes from start to finish. This recipe makes 8 servings with 856 calories, 55g of protein, and 35g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. It works well as a pricey main course. If you have salt, butter, chicken stock, and a few other ingredients on hand, you can make it. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. It will be a hit at your The Fourth Of July event.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

In a blender, combine the garlic, rosemary, and 3/4 cup of oil; season with salt and pepper. Puree until everything comes together to form a paste; set aside for a few minutes to let the flavors marry.

Ingredients you will need

Salt And Pepper

Rosemary

Garlic

Cooking Oil

Equipment you will use

Blender

Lay the lamb out flat, open like a book. Score the surface lightly with a paring knife. Rub the lamb with the garlic paste, being sure to get in the incisions.

Ingredients you will need

Garlic Paste

Lamb

Dry Seasoning Rub

Equipment you will use

Knife

Roll up the lamb and tie with butcher's twine to hold the roast together.

Ingredients you will need

Lamb

Roll

Equipment you will use

Kitchen Twine

Prepare an outdoor gas or charcoal grill. Season the lamb generously with salt and pepper, and then place it on the hot grill (put it on the top rack if you are using a gas grill). Sear the outside of the meat, turning, until brown all around, but do not char. Close the grill cover and roast for 30 minutes. The lamb is done when the center is still pink and the internal temperature reads 135 degrees F. Allow the lamb to stand 10 minutes to let the juices settle before cutting off the twine and slicing.

Ingredients you will need

Salt And Pepper

Lamb

Meat

Equipment you will use

Grill

Kitchen Twine

To prepare the pears, halve the pears lengthwise and cut out the cores.

Ingredients you will need

Pear

Place the pears face down on a baking pan.

Ingredients you will need

Pear

Equipment you will use

Baking Pan

Drizzle with 4 tablespoons of oil, toss the 8 rosemary sprigs on top, and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Rosemary

Cooking Oil

Bake for 20 to 25 minutes, until the pears are fork tender.

Ingredients you will need

Pear

Equipment you will use

Oven

To serve, spoon some polenta on the base of the plate and lay a few slices of the lamb on top; drizzle with a little oil and season with salt and pepper. Put a pear on each plate, face up, and drizzle them with balsamic vinegar.

Ingredients you will need

Balsamic Vinegar

Salt And Pepper

Polenta

Base

Lamb

Pear

Cooking Oil

Garnish with a rosemary sprig.

Ingredients you will need

Rosemary

In a large pot, bring the chicken stock and salt to a boil. Gradually whisk in the cornmeal in a slow steady stream. The liquid will be absorbed and the cornmeal will lock up; don't freak, just whisk through it. Lower the heat and continue to whisk until the polenta is thick and smooth, about 20 minutes.

Ingredients you will need

Chicken Stock