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1
TO MAKE THE LAMB:
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2
Butterfly the lamb and remove the bone, excess fat, heavy silvers kin, and tendons.
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3
Sprinkle the inside and outside of the lamb generously with salt and black pepper.
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4
Rub the mint and garlic over the inside and outside of the lamb.
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5
Roll the lamb up and tie with kitchen string.
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6
Let stand at room temperature for 30 minutes.
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7
Preheat the oven to 425F.
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8
In a large, shallow roasting pan, place the potatoes.
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Add 2 tablespoons of the olive oil and season with salt and black pepper.
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10
Toss well.
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11
Place the thyme sprigs (if using) over the potatoes.
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12
Add the garlic to the pan.
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13
Place the lamb over the potatoes and drizzle the remaining 2 tablespoons of oil over lamb.
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14
Roast until nicely browned, about 15 minutes.
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15
Reduce the oven temperature to 325F and continue roasting for 1 hour to 1 hour and 20 minutes (depending on the size of the lamb), until the internal temperature of the thickest part of the meat registers 130F.
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16
Remove from the oven.
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17
While the lamb is roasting, test the potatoes by piercing them with a fork.
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18
When they are tender, transfer them to a bowl and keep warm.
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19
Transfer the lamb to a platter, tent with foil, and let rest for 20 minutes before carving.
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20
Place the pan full of drippings over 1 or 2 burners on the stovetop.
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21
Add the wine and cook over medium-high heat, scraping the drippings from bottom of pan.
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22
Add a splash of water, if needed, and bring to a boil.
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23
Stir in any juices from the lamb platter.
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24
Remove from the heat but keep warm for serving.
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25
TO MAKE THE PEA SHOOT SALAD:
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26
In a medium bowl, whisk together the oil and vinegar.
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Add the pea shoots and radishes (if using) and toss well.
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28
TO SERVE:
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29
Carve the lamb into slices and serve with the warm potatoes and pan juices.
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30
Garnish with the salad.
