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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
  • ΒΌ 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
Steps
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