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1
Season lamb inside and out with salt and pepper.
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2
Smear interior with garlic paste and 3 tablespoons chopped mint.
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3
Press meat together in a long oval shape, then tie securely with butchers twine.
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4
Drizzle with 1 tablespoon olive oil and massage evenly over roast.
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5
Leave at room temperature for 1 hour, or refrigerate for up to several hours, even overnight.
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6
(If refrigerating, bring to room temperature before proceeding.)
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7
Heat oven to 375 degrees.
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8
An hour or so before you plan to eat, put lamb on a rack in a roasting pan and cook for about 40 minutes, until an instant-read thermometer registers 125 degrees for medium rare.
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9
Let meat rest for at least 20 minutes (up to 45 minutes is fine) before slicing.
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10
Meanwhile, cook carrots in simmering salted water until just done, 5 to 7 minutes.
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11
Rinse in cold water to cool, then drain and reserve.
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12
In a wide, deep skillet with a lid, heat 2 tablespoons olive oil over medium-high.
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13
Add onion and artichoke, if using, and season with salt and pepper.
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14
Let sizzle and color a bit, then reduce heat and cook for about 10 minutes, until onion and artichoke are softened.
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15
Stir in garlic.
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16
(You may prepare onions and artichoke up to this point in advance.)
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17
Turn off heat.
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18
About 5 minutes before serving, set heat under skillet to medium-high.
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19
Add fava beans, asparagus, carrots and snow peas.
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20
Season well with salt and stir gently to mix, then add 1/2 cup water and put on lid.
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21
Let cook for about 4 minutes more, until vegetables are done.
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22
Slice lamb and arrange on a large platter.
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23
Spoon vegetables around meat, sprinkle with parsley and remaining tablespoon of chopped mint.
