Herbed Leg of Lamb With Roasted Turnips

Nuvita Biscuits
Flavor the lamb with a paste made from scallions, parsley, dill, celery and garlic, then roast alongside turnips and scallions.
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 oilMethod:
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; reserve the greens for Stewed Turnip Greens. 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.

Recipe Comments

  1. posted by Larry R on Mar 23, 2013

    For some reason I got chives and scallions mixed up in my brain and bought chives for a deviled egg recipe that called for green onions. I’m thinking chives may actually be better since they’re smaller and the egg filling won’t be as chunky, but should I change the amount I’m using? Do chives taste very different?

  2. posted by Kaden on Mar 23, 2013

    Someone told me you are only supposed to use the end (the white part) of a green onion. Is that true? Also are scallions and green onions the same thing?

  3. posted by Anny on Mar 23, 2013

    I am planning a small (100 Sq. Ft) edible perennial garden, and would like a list of easy-to-grow perennial herbs, vegetables and fruits.

    Have you created one? How has it worked/not worked?

    Right now, I have raspberries, chives, scallions and strawberries and they seem to do fine with little to no attention besides weeding, of course. What else could I add to the garden?

  4. posted by Mike on Mar 23, 2013

    I know that the green plant from garlic is edible because someone once told me to plant it and i got garlic chives. Now I put an onion in water. It grew roots, and after a week or two started growing something green. Is this a scallion? It doesn’t look like it. Is it edible? Please quote a source if you have one but your general knowledge is also ok!

  5. posted by Phillip123 on Mar 23, 2013

    How do you make the perfect Scallion Pancakes? The most easiest recipe would be most helpful thanks..

  6. posted by Peter on Mar 23, 2013

    Do they add anything to to regular or scallion cream cheese besides scallion> It tastes so good. I am thinkin sometimes a tablespoon of butter is mixed in to make it creamy??? Let me know please.
    WOW I didn’t even know that add these to the mix, doesn’t seem too harmful but def un-natural.

  7. posted by Dark_LovexXx on Mar 23, 2013

    or do you have to put scallions in water for scallions to grow out
    its a science fair project

  8. posted by mendhak on Mar 23, 2013

    So far, I have chicken, mushrooms, and peas. I am thinking of substituting scallions/green onions for the peas – would it still taste right? Can anyone give me other combinations or suggestions?

  9. posted by Daniel on Mar 23, 2013

    i wanted to wash some scallions, and on the white part / roots there was this silvery stuff, kind of metallic. i think i once saw it on a parsley plant. i am always very paranoid about things, could someone help me out?

  10. posted by Gabriel Kenney on Mar 23, 2013

    Ok, so my mom put an old onion in a plastic bag, and sealed it, and put it in the fridge. After a few weeks, we checked on it, and it actually grew scallions!!!!!
    So she’s wondering: If we actually plant a whole green onion (in soil, not a plastic bag), will it actually cause it to grow more onions?

  11. posted by Dark_LovexXx on Mar 26, 2013

    What is the easiest and quickest food to grow? Onions sound pretty easy, but I would rather do scallions. Strawberry plants are too expensive, and apple trees take way too long. I live just outside of New York City (don’t worry, away from all the pollution.
    I would also like to know the TASTY ones. :)

  12. posted by Xbox Gamer on Mar 26, 2013

    I am making a soup that calls for scallions. I don’t have any on hand. Will regular onions or dried chives do in a pinch?

Post A Comment

You must be logged in to post a comment.

Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Untitled design

    Rice Casserole with Zucchini and Cheese Omlette

  • Baked Rice Pudding

    Baked Rice Pudding

  • Lemon Chicken and rice and kale

    Lemon Chicken with Rice & Sukuma Wiki

  • Pork & Spaghetti Stir Fry

    Pork & Spaghetti Stir Fry

  • Rice Kebabs

    leftover Rice Kebabs

Protected with SiteGuarding.com Antivirus