Herbed Leg of Lamb With Roasted Turnips

Name: Herbed Leg of Lamb With Roasted Turnips
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 3 inner stalks celery, roughly chopped; 237 milliliters fresh dill; 59 milliliters fresh marjoram; 237 milliliters fresh parsley; 3 cloves garlic; 10 servings Kosher salt and freshly ground pepper; 3 kilograms bone-in leg of lamb, hip bone removed, tied (ask your butcher to do this); 3 lemons; 2 Tbsps extra-virgin olive oil; 6 plum tomatoes, quartered lengthwise and halved crosswise; 6 bunches scallions; 1 kilograms baby turnips with greens (about 8 bunches)

Herbed Leg of Lamb With Roasted Turnips might be just the main course you are searching for. This recipe serves 10. Watching your figure? This gluten free, dairy free, and primal recipe has 350 calories, 44g of protein, and 12g of fat per serving. This recipe covers 37% of your daily requirements of vitamins and minerals. Head to the store and pick up scallions, plum tomatoes, parsley, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 3 hours and 30 minutes.

Instructions

Position a rack in the lower third of the oven and preheat to 500 degrees F. Using a paring knife, make deep cuts, 2 inches apart, all over the lamb; rub with 2 tablespoons salt and several grinds of pepper.

Ingredients you will need

Pepper

Lamb

Salt

Dry Seasoning Rub

Equipment you will use

Knife

Oven

Transfer the lamb to a roasting pan, fat-side up. Squeeze the juice of 1 lemon on top.

Ingredients you will need

Juice

Lemon

Lamb

Equipment you will use

Roasting Pan

Roast the lamb until most of the fat is rendered and the skin starts to brown, about 30 minutes.

Ingredients you will need

Lamb

Transfer to a cutting board and let rest 30 to 40 minutes. Discard the fat from the pan and set the pan aside.

Equipment you will use

Cutting Board

Frying Pan

Meanwhile, trim the greens from the turnips.

Ingredients you will need

Turnip

Greens

Cut any large turnips in half.

Ingredients you will need

Turnip

Roughly chop 2 bunches scallions and transfer to a food processor.

Ingredients you will need

Green Onions

Equipment you will use

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.

Ingredients you will need

Leg Of Lamb

Marjoram

Parsley

Celery

Garlic

Bone

Dill

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Cut the remaining 4 bunches scallions into 2-inch pieces. Scatter the scallions, turnips and tomatoes around the lamb and season with salt and pepper. Squeeze the juice of the remaining 2 lemons over the lamb and drizzle with the olive oil. Loosely cover with foil.

Ingredients you will need

Salt And Pepper

Olive Oil

Green Onions

Tomato

Turnip

Lemon

Juice

Lamb

Equipment you will use

Aluminum Foil

Reduce the oven temperature to 350 degrees F and roast the lamb 1 hour. Uncover and continue roasting until a thermometer inserted into the thickest part registers 145 degrees F for medium, 30 to 45 more minutes.

Ingredients you will need

Lamb

Equipment you will use

Kitchen Thermometer