Directions for Lamb
Preheat the oven to 400°.
Rub the lamb all over with the olive oil, salt, and pepper. Sear the leg on each side in a large frying pan; reserve the pan for later use.
Pat the minced garlic and chopped rosemary evenly all over the surface of the meat (be careful—the meat will be warm). Place the lamb in a roasting pan, put it in the oven, and roast for 30 minutes at 400°. Reduce the oven temperature to 350° and continue to cook for about 1 hour longer for medium rare. (The internal temperature should be around 140° for medium rare.) Remove the lamb from the pan, tent it with foil, and allow it to rest for 10–15 minutes before carving.
To make the sauce, scrape the roasting pan drippings into the skillet used to sear the roast. Add the herbs and onions, and stir to combine them with the pan drippings. Add the chicken broth and wine, scraping the skillet bottom with a wooden spoon to release any crunchy bits. Reduce over high heat until the sauce thickens. Slice the lamb and serve it with sauce drizzled over the top.
Directions for Peas
Remove and discard the stem end and string from each sugar snap pod.
Heat the butter in a large saute pan over medium-high heat. Add the sugar snap peas, salt, and pepper and saute for 3-5 minutes – until the sugar snap peas are tender but still crispy.
Place the sugar snaps in a serving bowl and sprinkle them with sea salt and the dill. Serve immediately.