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!
things you'll need.
5 lb Leg of Lamb
For the Marinade:
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
1 lb Peas (shelled)
6 Mint Leaves (torn)
2 Green Onion (sliced thinly)
2 tablespoons Extra Virgin Olive Oil
Measuring Cup (set)
Roasting Pan w/Rack
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 1 head Garlic (cloves broken apart) 1 bunch Thyme (leaves only) 1 bunch Parsley (leaves only) 2 tablespoons Lemon Zest 1/3 cup Extra Virgin Olive Oil
instructions 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.
ingredients 5 lb Leg of Lamb Salt and Freshly Ground Pepper
instructions 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.
instructions Preheat oven to 450F.
instructions 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.
instructions While roast rests, prepare the peas.
ingredients 1 lb Peas (shelled) 6 Mint Leaves (torn) 2 Green Onion (sliced thinly) 2 tablespoons Extra Virgin Olive Oil
instructions 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.
instructions Serve the lamb and peas with mashed potatoes.