Roast Lamb dressed with a fresh pea and onion sauce- perfectly light for spring!
Roast Lamb with Pea and Onions
- 2 ½ pound bone-in leg of lamb, trimmed of large chunks of fat and rubbed with salt and pepper
- 2 TB olive oil
- 3 ounces pancettta, chopped
- 1 large yellow onion, halved and thinly sliced (2 cups)
- 4 tsp garlic, chopped
- 1 ½ cups semi-sweet white wine
- 1 fresh red chili pepper, seeded and diced
- ½ fresh parsley, chopped
- 1 cup frozen green peas
- ½ cup shaved Parmesan
- Preheat oven to 325F.
- In a large saute pan, heat the oil to very hot. Sear the lamb, about 3 minutes per side, to get a nice crust. Remove from pan and place on roasting rack set in roasting pan.
- To the same sauté pan, add the pancetta and let render. Add the onion and pepper and cook until softened, about 4 minutes. Add the garlic and cook another 2 minutes.
- Stir in the wine and scrape up any brown bits. Simmer 2 minutes.
- Add the wine/onion mixture to the roasting pan. Cover the pan and lamb with foil and cook 25 minutes. Uncover and continue cooking another 25 for a total of 50 minutes for medium cooked lamb.
- Take the lamb out of the oven and let rest, at least 10 minutes, before slicing. Meanwhile, place the roasting pan on the stove and stir the sauce together well. add the parsley and peas and cook until the peas have thawed. Serve over the lamb, and sprinkle with shaved Parmesan.
This roast cooks perfectly using the 20-minutes-per-pound rule, and the pan gravy makes this one dish low on fuss, high on wow factor!