Slow-Roasted Leg of Lamb with Rosemary-Garlic Rub and Minted Green Pea Risotto

Slow-Roasted Leg of Lamb with Rosemary-Garlic Rub and Minted Green Pea Risotto

A supremely tender, slow-roasted leg of lamb infused with a pungent rosemary and garlic rub, accompanied by a creamy, fresh minted green pea risotto for a truly impressive meal.

Dietary

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Ingredients

Instructions

  1. Preheat oven to 325 degrees Fahrenheit. In a small bowl, combine 4 minced garlic cloves, chopped fresh rosemary, 2 tablespoons olive oil, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper to create the lamb rub.
  2. Place the butterflied leg of lamb on a cutting board. Spread the rosemary-garlic rub evenly over both sides of the lamb. Roll the lamb up tightly and tie it securely with kitchen twine at 1.5-inch intervals.
  3. Place the tied lamb in a roasting pan. Roast for 2.5 to 3 hours, or until a meat thermometer inserted into the thickest part reads 135-140 degrees Fahrenheit for medium-rare (or to your desired doneness).
  4. Remove the lamb from the oven, transfer it to a carving board, and tent loosely with foil. Let it rest for at least 20 minutes before carving. This resting time is crucial for juicy lamb.
  5. While the lamb rests, begin the minted green pea risotto. In a large saucepan or Dutch oven, melt 2 tablespoons unsalted butter over medium heat. Add finely diced yellow onion and cook until softened and translucent, about 5-7 minutes.
  6. Add 2 minced garlic cloves to the saucepan and cook for 1 minute until fragrant.
  7. Stir in Arborio rice and cook for 2-3 minutes, stirring constantly, until the edges of the grains are translucent.
  8. Pour in dry white wine and cook, stirring frequently, until the wine is completely absorbed by the rice. This usually takes about 2-3 minutes.
  9. Begin adding the warmed chicken broth, one ladleful (about 1/2 cup) at a time, stirring constantly until each addition is almost completely absorbed before adding the next. Continue this process for 20-25 minutes, until the rice is creamy and al dente (tender with a slight bite).
  10. Stir in frozen green peas and cook for 2 minutes more, until heated through. Remove from heat.
  11. Stir in chopped fresh mint and 1/2 cup grated Parmesan cheese. Taste and adjust seasoning as needed. If desired, add a splash more warm chicken broth for a creamier consistency.
  12. Slice the rested leg of lamb and serve immediately with generous portions of minted green pea risotto, garnished with extra Parmesan cheese if desired.

Notes

Achieving the perfect doneness for lamb requires a good meat thermometer. For a larger leg of lamb, cooking time will increase. Adjust the amount of stock for the risotto based on your preferred consistency; it should be creamy but not soupy.

Nutrition (per serving)