Total:
30 min
Active:
15 min
Yield:
8 to 10 servings
Level:
None

Ingredients

Directions

Split the pears in half and cut out the core. Brush the flesh with 2 tablespoons olive oil and place face down on a hot grill. Wrap the garlic and shallots in an aluminum foil pouch, pour in 2 tablespoons olive oil along with a little bit of water to create steam and seal. Place the packets on the hot grill and roast until soft, about 15 minutes. In a saucepan, combine remaining oil, chicken broth, rosemary and vinegar. Add the grilled pears, roasted garlic and shallots to the saucepan. Cook until the mixture reduces by half. Transfer the sauce to a blender and puree until smooth. Serve with Leg of Lamb.;

IDEAS YOU'LL LOVE

Roasted Pear Salad

Recipe courtesy of John Besh

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Scrambled Eggs Chiliquiles with Roasted Tomatillo Sauce

Recipe courtesy of Bobby Flay

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Roasted Asparagus

Recipe courtesy of Ina Garten

Roasted Italian Meatballs

Recipe courtesy of Ina Garten

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Roasted Salmon with Green Herbs

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking