Roast Leg of Lamb with Minted Peas

By Brie

Clinton's roast leg of lamb is a perfect dinner party dish, and with a little leftover makeover, makes a delicious lunch of lamb samosas the next day!

Ingredients

• For the Marinade:
• 5 lb Leg of Lamb
• 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

Preparation

Step 1

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.