Roasted Pear Sauce

1. 1

   Split the pears in half and cut out the core.

2. 2

   Brush the flesh with 2 tablespoons olive oil and place face down on a hot grill.

3. 3

   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.

4. 4

   Place the packets on the hot grill and roast until soft, about 15 minutes.

5. 5

   In a saucepan, combine remaining oil, chicken broth, rosemary and vinegar.

6. 6

   Add the grilled pears, roasted garlic and shallots to the saucepan.

7. 7

   Cook until the mixture reduces by half.

8. 8

   Transfer the sauce to a blender and puree until smooth.

9. 9

   Serve with Leg of Lamb.

* Per serving · 4 servings · Values may vary.

No additional tips available.