Herbed Leg of Lamb With Roasted Turnips
Ingredients
- One 7- to 9-pound bone-in leg of lamb, hip bone removed, tied (ask your butcher to do this)
- Kosher salt and freshly ground pepper
- 3 lemons
- 3 pounds baby turnips with greens (about 8 bunches)
- 6 bunches scallions
- 1 cup fresh parsley
- 1 cup fresh dill
- 1/4 cup fresh marjoram
- 3 inner stalks celery, roughly chopped
- 3 cloves garlic
- 6 plum tomatoes, quartered lengthwise and halved crosswise
- 2 tablespoons extra-virgin olive oil
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