Leg of Lamb with Pineapple

Rub leg of lamb with salt and pepper. Place leg of lamb, fat side up, on a rack in shallow roasting pan. Roast, uncovered, at 325° for about 15 to 20 minutes per pound, until meat thermometer registers an internal temperature of 140° to 150°.

Meanwhile, drain pineapple, reserving syrup. Add water to syrup to make 1 cup of liquid. Combine sugar, cornstarch, and salt in a small saucepan; add pineapple liquid. Cook over medium-low heat, stirring constantly, until thickened. Stir a small amount of the hot mixture into the lightly beaten egg yolk; return egg to the hot mixture in saucepan. Continue cooking and stirring for 1 minute. Stir in butter.

Arrange 3 or 4 pineapple slices on leg of lamb and spoon on some of the sauce to glaze; roast 10 minutes longer. Cut remaining pineapple into chunks and add to sauce. Serve with leg of lamb.
Leg of lamb with pineapple serves 10 to 12.

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