- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 8 to 10 servings
Ingredients
4 red skinned Bartlett pears
1/2 cup extra virgin olive oil, divided
6 garlic cloves
2 shallots
1 quart chicken broth, low sodium
2 tablespoons fresh rosemary leaves
2 tablespoons balsamic vinegar
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.
