The roast lamb with the rosemary and garlic is delicious by itself. However when the mint pesto and sautéed peas are served in coordination with the lamb, it is a perfect springtime centerpiece.
A general guideline for roasting boneless legs of lamb is 15 minutes per pound for a rare roast, however a meat thermometer will give you the most accurate assessment of how cooked the roast is. The temperature of the roast should increase about 5 degrees F after you’ve removed it from the oven and it has rested for 20 minutes. Rare is about 135 degrees F after resting, and medium is about 140 degrees F after resting.