Sage-Crusted Leg of Lamb with Pineapple-Pecan Salsa

Sage-Crusted Leg of Lamb with Pineapple-Pecan Salsa
Photo by Oxmoor House

Ingredients

  • 2 tablespoons olive oil
  • 4 garlic cloves, thinly sliced
  • ½ teaspoon freshly ground pepper
  • Pineapple-Pecan Salsa
  • 1 teaspoon kosher salt
  • 2 tablespoons chopped fresh sage
  • 1 (5- to 6-pound) bone-in leg of lamb

Combine first 4 ingredients in a small bowl. 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. Place lamb on a rack in a roasting pan. Insert a meat thermometer into thickest part ...

View full recipe at My Recipes

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