Roasted Boneless Leg of Lamb with Spring Peas

Roasted Boneless Leg of Lamb with Spring Peas

An Eastertime Delight, this delicious Elysian Fields Boneless Leg of Lamb heralds spring with lovely fresh peas and a side of roasted asparagus with parmigiana.
  • Prep Time 1 hr
  • Cook Time 90 min (aprox.)


  • 1 Boneless, Tied Leg of Lamb (7-8 lbs)
  • 1 can anchovies, each filet cut into 4 pieces
  • 10 cloves of garlic, sliced thinly
  • 3T olive oil
  • Kosher salt and freshly ground pepper
  • 3 cups white wine
  • 3 large shallots thinly sliced
  • 1 cup glace de veau mixed with ½ cup water
  • 3 oz thinly sliced prosciutto
  • 25 oz fresh or frozen spring peas


Heat oven to 400°

  1. Bring the lamb to room temperature for at least an hour.
  2. Make many slits in the lamb leg top, bottom and sides.
  3. Insert a sliver of garlic and a piece of anchovy in each slit.
  4. Sprinkle liberally with Kosher salt and freshly ground pepper
  5. Rub gently all over with olive oil.
  6. Into the roasting pan, put 3 cups of wine, any remaining garlic and anchovy, and shallots, mix well. Add the glace de veau and water.
  7. Place the leg in the roasting pan; it’s okay if some of the veggies are under it.
  8. Lower oven to 300, and roast the lamb for 90 minutes. Start checking internal temperatures. You want to remove the lamb when its internal temperature is 130-135°
  9. If liquid is needed in the pan, add hot water in 1 cup increments. Don’t let it dry up.
  10. In the last 10 minutes of cooking, add the peas and prosciutto to the pan.
  11. Remove the lamb when it’s up to temp, and allow to rest for 15 minutes. Slice in ½ inch slices, and serve with peas and its juices with some springtime asparagus on the side.

chef lydia demonstrates her cooking skills
The Chef
DeBragga's Corporate Chef - Lydia Liebchen