Australian Leg of Lamb with Spring Pea Risotto — Diet Assassinista


Australian Leg of Lamb with Spring Pea Risotto — Diet Assassinista

Australian Leg of Lamb with Spring Pea Risotto

Active Time: 1 Hour, 15 minutes
Total Time: 10 hours (for optional marinade)
Serves 8


Herb Rub
9 cloves garlic, chopped
¼ cup rosemary leaves
¼ cup thyme leaves
2 tbsp fresh fennel fronds, roughly chopped
6 fresh bay leaves, crushed
Zest of 1 lemon
½ tsp crushed red pepper flakes
2 tsp ground nutmeg
½ cup extra-virgin olive oil

1 (5-6 pound) boneless Australian leg of lamb
Kosher salt and freshly ground black pepper
¼ cup red wine

Kosher salt
3 cups shelled fresh English peas, divided
3 tablespoons butter
1 large shallot, finely chopped
½ cup dry white wine
1 ½ cups Arborio rice
1 ½ cups sugar snap peas, stemmed and sliced on a ¼-inch thick bias
1 teaspoon lemon zest
3 tablespoons crème fraiche or sour cream
1 tablespoon chopped chives
½ teaspoon finely chopped tarragon
3 tablespoons grated Parmigiano-Reggiano
Freshly ground black pepper

To Garnish
Fresh rosemary sprigs

In a food processor, combine garlic, rosemary, thyme, fennel, bay leaves, lemon zest, crushed red pepper, and nutmeg. Blend on high for 1 minute until finely chopped. With the food processor running, drizzle in olive oil to form a paste. Transfer the paste to a bowl and set aside.

With a sharp knife, score the Australian lamb on both sides in a crosshatch pattern and transfer to a roasting pan. Season lamb with ¼ cup kosher salt and 1 tbsp freshly ground black pepper. Massage lamb with red wine and rub with herb paste. Marinate overnight in the refrigerator and for up to 24 hours, uncovered (optional).

Once the Australian lamb has marinated, preheat the oven to 275°F. Roast, uncovered for 45 minutes until the internal temperature reaches 90°F at the thickest part of the leg. Increase the heat to 325°F and cook for an additional 15 to 20 minutes, until the internal temperature reaches 130°F to 135°F for medium-rare. Remove lamb from the oven and allow to rest, tented loosely with aluminum foil.

Meanwhile, bring 3 quarts of water and 4 tsp salt to a boil in a medium pot or large saucepan. Add half of the English peas and blanch, cooking for 3 to 4 minutes, until tender. With a sieve, transfer peas to an ice water bath, reserving the cooking water over a very low simmer (this is your seasoned water for the risotto). 

Add blanched peas to a blender with 3 tbsp of the seasoned water and blend on high, until pureed to a smooth consistency. Transfer to a small bowl.

In a large, skillet or Dutch oven, melt the butter over medium-high heat. Add shallots and cook for 1 minute, until translucent. Add white wine and stir in Arborio rice. Cook until the wine is absorbed into the rice, about 1 minute. Reduce heat to medium and stir in ½ cup of the seasoned water and cook, stirring constantly, until all of the liquid is absorbed. Repeat this process for about 20 minutes until the rice is al dente, but nearly tender, adding ½ cup of the seasoned water each time.

Once the risotto is al dente, stir in the pea puree with ½ cup of the seasoned water. Add the remaining English peas and cook until tender, about 3 to 5 minutes. Then add the snap peas, lemon zest, crème fraîche, herbs, and Parmigiano-Reggiano. Stir to combine and season to taste with kosher salt and freshly ground black pepper if desired. Add ½ cup of the seasoned water, stir, and remove from heat.

Transfer lamb to a cutting board and carve the leg across the grain into ½-inch thick slices. Serve your Australian lamb on plates with risotto. Enjoy!

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