Roast Leg of Lamb With Fork-Mashed Mint Peas

• 1 4- to 5-pound boneless leg of lamb
• Freshly ground pepper
• 6 cloves garlic, smashed and peeled
• 4 sprigs rosemary
• 12 lemon, sliced
• 3 tablespoons olive oil
• 2-3 teaspoons salt
• 1 cup chicken stock
• Deglazing liquid from leg of lamb
• 4 cups shelled peas
• Salt and pepper
• 12 cup torn mint leaves

1. To make the lamb: the night before, tie off lamb with kitchen twine, drawing it around every 2 inches.
2. Season with pepper, garlic, rosemary and lemon; coat with 2 tablespoons olive oil.
3. Cover tightly with plastic wrap and refrigerate.
4. Two hours before cooking, take the leg out of the refrigerator so that the meat comes to room temperature.
5. Season lamb with half a teaspoon of salt per pound.
6. Preheat the oven to 350 degrees.
7. Put the roasting pan on the stovetop and turn the flame to medium-high; add remaining tablespoon of olive oil.
8. Place leg of lamb in pan and sear to golden brown on all sides.
9. Turn off flame and remove lamb; place roasting rack in pan and put leg of lamb on rack.
10. (If you don't have a roasting rack, use a professional shortcut and take 2 feet of aluminum foil, crush it into a bagel-size circle and put it under the leg.)
11. After 1 hour, check temperature in the deepest part of the leg with an instant-read thermometer (for medium-rare lamb, the rule of thumb is 15 minutes a pound).
12. The thermometer should read 118 degrees for a bloody medium-rare, 120 degrees for rosy pink.
13. Remember that the ends will be hotter and more cooked.
14. Place lamb on platter and let rest at least 20 minutes before carving.
15. Deglaze pan with 1 cup chicken stock.
16. Strain, and pour half the liquid onto the platter with the lamb, saving the rest for the peas.
17. To make the peas: heat a heavy 5-quart saucepan over a medium flame.
18. Add deglazing liquid from roasting pan and then the peas.
19. As they soften, mash the peas against side of saucepan with the tines of a fork, pressing in the meaty deglazing liquid.
20. When mashed to desired level, season with salt and pepper; add torn mint leaves and stir.
21. Serve immediately.

lamb, freshly ground pepper, garlic, rosemary, lemon, olive oil, salt, chicken stock, deglazing liquid, shelled peas, salt, mint

Taken from cooking.nytimes.com/recipes/11574 (may not work)