Herbed leg of lamb with roasted turnips
1 (3kg – 4kg) bone-in leg of lamb, hip bone removed, tied (ask your butcher to do this)
salt and freshly ground pepper
1.4kg baby turnips with greens (about eight bunches)
6 bunches scallions
1 cup fresh parsley
1 cup fresh dill
¼ cup fresh marjoram
3 inner stalks celery, roughly chopped
3 cloves garlic
6 plum tomatoes, quartered lengthwise and halved crosswise
2 tbsps extra-virgin olive oil
Position a rack in the lower third of the oven and preheat to 260°C.
Using a paring knife, make deep cuts, 5cm apart, all over the lamb; rub with 2 tbsp salt and several grinds of pepper.
Transfer the lamb to a roasting pan, fat-side up. Cover with the juice of one lemon.
Roast the lamb until most of the fat is rendered and the skin starts to brown; about 30 minutes.
Transfer to a cutting board and let rest 30 to 40 minutes.
Discard the fat from the pan and set the pan aside.
Meanwhile, trim the greens from the turnips. Cut any large turnips in half.
Roughly chop two bunches scallions and transfer to a food processor.
Add the parsley, dill, marjoram, celery and garlic and pulse to form a coarse paste.
Holding the bone, stand the leg of lamb up and rub the paste all over it; return to the roasting pan.
Cut the remaining four bunches of scallions into 5cm pieces.
Scatter the scallions, turnips and tomatoes around the lamb and season with salt and pepper.
Squeeze the juice of the remaining two lemons over the lamb and drizzle with the olive oil.
Loosely cover with foil. Reduce the oven temperature to 180°C and roast the lamb for one hour.
Uncover and continue roasting until a thermometer inserted into the thickest part registers 60°C for medium, 30 to 45 more minutes. Let rest 15 minutes, then slice. Serve with the vegetables and pan juices.
Recipe courtesy of www.foodnetwork.com.