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Sage-Crusted Leg of Lamb with Pineapple-Pecan Salsa

Oxmoor House
Prep time 10 mins
Cook time 1 hr, 30 mins
Total time 1 hr, 50 mins
Yield 8 servings
Kosher salt is a coarse-grained salt. Many prefer its chunky texture over regular table salt.


  • 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
  • Pineapple-Pecan Salsa

How to Make It

  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.

Christmas With Southern Living 2006