Herbed Leg of Lamb With Roasted Turnips Recipe

Name: Herbed Leg of Lamb With Roasted Turnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 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

Servings: persons

1 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

1
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.
2
Transfer the lamb to a roasting pan, fat-side up.
3
Squeeze the juice of 1 lemon on top.
4
Roast the lamb until most of the fat is rendered and the skin starts to brown, about 30 minutes.
5
Transfer to a cutting board and let rest 30 to 40 minutes.
6
Discard the fat from the pan and set the pan aside.
7
Meanwhile, trim the greens from the turnips; reserve the greens for Stewed Turnip Greens.
8
Cut any large turnips in half.
9
Roughly chop 2 bunches scallions and transfer to a food processor.
10
Add the parsley, dill, marjoram, celery and garlic and pulse to form a coarse paste.
11
Holding the bone, stand the leg of lamb up and rub the paste all over it; return to the roasting pan.
12
Cut the remaining 4 bunches scallions into 2-inch pieces.
13
Scatter the scallions, turnips and tomatoes around the lamb and season with salt and pepper.
14
Squeeze the juice of the remaining 2 lemons over the lamb and drizzle with the olive oil.
15
Loosely cover with foil.
16
Reduce the oven temperature to 350 degrees F and roast the lamb 1 hour.
17
Uncover and continue roasting until a thermometer inserted into the thickest part registers 145 degrees F for medium, 30 to 45 more minutes.
18
Let rest 15 minutes, then slice.
19
Serve with the vegetables and pan juices.
20
Photograph by Jonny Valiant

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 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), and more.

Yes, Herbed Leg of Lamb With Roasted Turnips falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herbed Leg of Lamb With Roasted Turnips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions