Name: Sage-Crusted Leg of Lamb with Pineapple-Pecan Salsa
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8 servings
Ingredients: 2 tablespoons chopped fresh sage; 2 tablespoons olive oil; 1 teaspoon kosher salt; ½ teaspoon freshly ground pepper; 1 (5- to 6-pound) bone-in leg of lamb; 4 garlic cloves, thinly sliced; Pineapple-Pecan Salsa

Step 1

Combine first 4 ingredients in a small bowl.

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Step 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.
Step 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.
Step 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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Sage-Crusted Leg of Lamb with Pineapple-Pecan Salsa

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