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 liberal amounts of fresh rosemary, garlic, sea salt and cracked black pepper.
Chop enough equal parts celery, white onion and carrots (mirepoix) to cover the bottom of a cast iron skillet to a depth of 1/2 inch. Pour in 1 cup of Cabernet Sauvignon then set the lamb on top. Roast uncovered in a 325 degree oven until an instant-read thermometer inserted into the thickest section reads 125-130 degrees, about 75 minutes depending on size. Transfer lamb to a cutting board, cover loosely and allow to rest 30 minutes.
Meanwhile, add 2 cups cold filtered water to the roasting pan and stir to scrape up the brown bits. Place over medium heat and cook until reduced by half. Strain into a clean pan and adjust flavor with salt and pepper. Keep warm.
Blanch fresh English peas in 1/4 inch of filtered water for 2-3 minutes, then immediately transfer to a bowl of ice water. Heat butter in a heavy skillet and add a thinly sliced whole shallot. Fry until golden, then add minced lemon peel and cook 30 seconds. Add drained peas and lots of chopped fresh mint and heat through. Season to taste with salt and pepper.
To serve, spoon peas onto a serving plate and arrange 1/2 inch-thick sliced of lamb over the top. Dress with reduced pan juices and serve immediately.