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1
To make the lamb: the night before, tie off lamb with kitchen twine, drawing it around every 2 inches.
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2
Season with pepper, garlic, rosemary and lemon; coat with 2 tablespoons olive oil.
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3
Cover tightly with plastic wrap and refrigerate.
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4
Two hours before cooking, take the leg out of the refrigerator so that the meat comes to room temperature.
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5
Season lamb with half a teaspoon of salt per pound.
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6
Preheat the oven to 350 degrees.
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7
Put the roasting pan on the stovetop and turn the flame to medium-high; add remaining tablespoon of olive oil.
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8
Place leg of lamb in pan and sear to golden brown on all sides.
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9
Turn off flame and remove lamb; place roasting rack in pan and put leg of lamb on rack.
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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.)
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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).
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12
The thermometer should read 118 degrees for a bloody medium-rare, 120 degrees for rosy pink.
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13
Remember that the ends will be hotter and more cooked.
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14
Place lamb on platter and let rest at least 20 minutes before carving.
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15
Deglaze pan with 1 cup chicken stock.
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16
Strain, and pour half the liquid onto the platter with the lamb, saving the rest for the peas.
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17
To make the peas: heat a heavy 5-quart saucepan over a medium flame.
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18
Add deglazing liquid from roasting pan and then the peas.
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19
As they soften, mash the peas against side of saucepan with the tines of a fork, pressing in the meaty deglazing liquid.
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20
When mashed to desired level, season with salt and pepper; add torn mint leaves and stir.
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21
Serve immediately.
