Roasted Leg of Lamb

Ingredients:

• 4 large cloves garlic
• 1/3 cup fresh flat-leaf parsley
• 2 tablespoons fresh rosemary leaves
• 1/3 cup olive oil
• 1 boneless leg of lamb (5lbs), trimmed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup beef broth
• 2 pounds baby seckel pears
• 4 sprigs rosemary

Instructions:

Place the garlic, rosemary and parsley in a food processor. With the machine running, drizzle in the olive oil and pulse until smooth. Season the lamb with salt and pepper. Pour and rub the garlic mixture over both sides of the lamb, coating the meat evenly, then cover with plastic wrap and refrigerate for 2 hours. Roll the lamb lengthwise and tie the roll toward the ends with two cooking strings. Heat the oven to 375°, place the lamb in a roasting pan and cook for 1 hour, basting occasionally with beef broth. Add the pears and rosemary sprigs to the pan and continue roasting and basting for roughly 30 minutes. Remove the string and let sit for 15 minutes before carving. Garnish with the pears.