WEEKDAYS 1e|12c|p

Roast Leg of Lamb with Minted Peas

Clinton Kelly
Servings: 4-6
2+ hr

A great dinner party dish!

  • Ingredients
  • step-by-step directions
Roast Leg of Lamb with Minted Peas
  • 5 lb Leg of Lamb
  • For the Marinade:
  • 1 bunch Thyme (leaves only)
  • 1 bunch Parsley (leaves only)
  • 1 head Garlic (cloves broken apart)
  • 2 tablespoons Lemon Zest
  • Salt and Freshly Ground Pepper
  • 1/3 cup Extra Virgin Olive Oil
  • To Serve:
  • 1 lb Peas (shelled)
  • 6 Mint Leaves (torn)
  • 2 Green Onion (sliced thinly)
  • 2 tablespoons Extra Virgin Olive Oil
  • Peel half of the cloves of garlic. Reserve the rest. Combine the peeled cloves of garlic, the parsley, thyme, lemon zest, and olive oil in a food processor and blend until smooth.
  • Trim the fat off of the leg. Season on all sides generously with salt and pepper. Rub the herb mixture all over. Marinate, covered, in the refrigerator overnight.
  • Preheat oven to 450F.
  • Transfer the lamb to a roasting rack. Place into preheated oven, then turn down the temperature to 325F, and roast for 4 hours, or until meat is easily pulled apart with a fork.
  • While roast rests, prepare the peas.
  • Heat the 2 tablespoons of olive oil in a skillet over medium-high heat, add the green onions, and saute until soft. Add the peas and a punch of salt and enough water to barely cover the peas. Turn up heat to high, cooking for another 2 to 3 minutes, then add the mint leaves. Cook until peas are tender.
  • Serve the lamb and peas with mashed potatoes.
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