Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- 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. Transfer the lamb to a roasting pan, fat-side up. Squeeze the juice of 1 lemon on top.
- 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 2 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 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.
- 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. Let rest 15 minutes, then slice. Serve with the vegetables and pan juices.
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Saad Alhussein
[email protected]I'm not sure what I did wrong, but my lamb turned out tough. I think I might have overcooked it.
Neo Hlakane
[email protected]This recipe is a bit time-consuming, but it's worth it. The lamb is fall-off-the-bone tender.
Mona Ray
[email protected]I've made this recipe several times and it's always a hit. It's a great dish for a special occasion.
Shafi Ur Rehman
[email protected]I'm not a big fan of lamb, but this recipe changed my mind. The meat was so tender and flavorful.
Shivnarayan Chaudhary
[email protected]This recipe is a great way to use up leftover lamb.
Katie Reed
[email protected]The lamb was a bit too fatty for my taste, but the turnips were amazing.
Sabina Lepcha
[email protected]I made this for a dinner party and everyone loved it. The lamb was cooked perfectly and the turnips were a great side dish.
michael calitz
[email protected]This was my first time cooking lamb and it was a success! The meat was tender and the turnips were delicious.
moustafa Hussain
[email protected]I followed the recipe exactly and the lamb turned out a bit dry. I think I should have cooked it for a shorter amount of time.
ISH productions awan
[email protected]This recipe is a keeper! The lamb was juicy and flavorful, and the turnips were perfectly roasted. I will definitely be making this again.