Roast Leg of Lamb with Minted Pea Puree

Indulge in the succulent flavors of tender, herb-infused roast leg of lamb paired with the refreshing zest of minted pea puree. This classic dish combines the richness of perfectly roasted lamb with the vibrant essence of minted peas, creating a harmonious symphony of taste and texture that will elevate any dining experience.

Ingredients:

• 1 leg of lamb, approximately 4-5 lbs
• 4 cloves of garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• Salt and pepper to taste
• 2 cups frozen peas
• 1 tablespoon fresh mint leaves, chopped
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/4 cup chicken broth
• Mint leaves for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, salt, and pepper to create a herb rub.
3. Pat the leg of lamb dry with paper towels, then rub the herb mixture all over the lamb, ensuring it’s evenly coated.
4. Place the lamb on a roasting rack in a roasting pan, then drizzle with olive oil.
5. Roast the lamb in the preheated oven for about 1 1/2 to 2 hours, or until the internal temperature reaches your desired level of doneness (about 135°F (57°C) for medium-rare).
6. While the lamb is roasting, prepare the minted pea puree. In a saucepan, bring water to a boil and add the frozen peas. Cook for about 3-4 minutes until tender, then drain.
7. Transfer the cooked peas to a blender or food processor. Add the chopped mint leaves, butter, and chicken broth. Blend until smooth, adding more broth if needed to reach your desired consistency. Season with salt and pepper to taste.
8. Once the lamb is done, remove it from the oven and let it rest for about 15 minutes before carving.
9. Serve the roast leg of lamb with the minted pea puree on the side. Garnish with fresh mint leaves if desired.
10. Enjoy the delightful combination of flavors and textures in this elegant dish!