Roasted Boneless Leg of Lamb with Spring PeasAn 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°
- Bring the lamb to room temperature for at least an hour.
- Make many slits in the lamb leg top, bottom and sides.
- Insert a sliver of garlic and a piece of anchovy in each slit.
- Sprinkle liberally with Kosher salt and freshly ground pepper
- Rub gently all over with olive oil.
- 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.
- Place the leg in the roasting pan; it’s okay if some of the veggies are under it.
- 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°
- If liquid is needed in the pan, add hot water in 1 cup increments. Don’t let it dry up.
- In the last 10 minutes of cooking, add the peas and prosciutto to the pan.
- 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.