Lamb Roast and Green Pea Soup

To celebrate spring I made my first ever lamb roast and a green pea soup made from fresh (frozen) peas, not dried split peas. Everything was delightfully diferent to my palate and delicious. I don’t think I’ve ever cooked lamb before and I eat it rarely (mostly when my Australian brother-in-law is around). And I’ve certainly never made a pea soup with fresh peas before, but I will do both again!

For the leg of lamb I followed the williams-sonoma recipe which you can see here. It was basically (from memory): Buy a boneless lag of lamb. Untie it and let it fall apart on the cutting board. Butterfly cut it so it’s a bit thinner and more manageable. Pound the whole thing to 1 1/2 inch thickness. Then spread a mixture of Dijon mustard (3 T) and herbes de provence (2 T) all over it. Roll and tie it back up. Oil and salt and pepper the outside. Sear the roast on the stovetop in the roasting pan. Then put it in the oven with leeks and pearled onions and roast. Start at 450 for 15 minutes and then 350 until done. (I threw in a couple potatoes and I never did find those pearl onions…)

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