Your butcher can butterfly the lamb for you. What to drink: Bordeaux-blend reds, such as Merlot or Cabernet Sauvignon, are the perfect match. Ingredients LAMB 1/4 cup Olive Oil 1/4 cup Fresh Mint Leaves Finely Chopped 1/4 cup Fresh Parsley Finely Chopped 1 tablespoon Fresh Rosemary Minced 2 ea cloves Garlic Minced 1 ea 5.25 poun Leg Of Lamb Boneless Butterflied Trimmed to taste Kosher Salt to taste Fresh Mint Sprigs PEA PUREE 2 pounds Frozen Baby Peas 1 medium Onion Finely Chopped 3 cloves Garlic Minced 1 pint Heavy Cream to taste Salt & Pepper LAMB GRAVY

Instructions
LAMB:
Preheat oven to 450°F.

Mix oil, chopped mint, parsley, rosemary, and garlic in small bowl. Place lamb, cut side up, on work surface. Sprinkle lamb generously with coarse salt and pepper and rub into meat. Spread herb mixture over top of lamb, then roll up, enclosing herb mixture completely. Sprinkle outside of lamb with coarse salt and pepper.

Tie lamb with kitchen string at 2-inch intervals. Place lamb in roasting pan. Roast until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 1 hour 15 minutes. Remove pan from oven; let lamb rest 15 minutes.

Remove kitchen string from lamb. Cut lamb into 3/4-inch-thick slices; arrange on platter. Garnish with mint sprigs. Serve with Pea Puree.

PEA PUREE:
Put the peas into a large pot. Add the chopped onion, minced garlic, and heavy cream. Cook over medium-high heat until the onions are tender. Do not boil.

Drain the peas through a colander set in a bowl to catch the cream. Reduce the cream over medium-high heat. Transfer the cooked vegetables to a blender and puree, adding the hot reduced cream to achieve the desired consistency. Season to taste with salt and pepper.

(Can be prepared up to 2 hours ahead. Let stand, covered, at room temperature. Rewarm over medium heat, stirring occasionally, adding more reserved cream as needed to moisten.)

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 8 Servings
     BON APPETIT magazine, April 2005

notes: 

Cuisine:

Main Ingredient: