Local pastured leg of lamb is coated with fresh rosemary, garlic, coarse salt and cracked pepper then slow-roasted and served au jus with fresh peas, spearmint and fried shallots.. Rinse leg of lamb and pat dry. Remove the fell (a thin membrane covering the fat) if present, then coat with extra virgin olive oil and … Continue reading Rosemary and Garlic Roast Leg of Lamb with Minted English Peas