The perfect centerpiece for a spring feast, this recipe utilizes a delicious mix of fresh herbs and spring vegetables to complement tender lamb.
- 1 (5- to 7-pound) bone-in leg of lamb
- Salt and pepper, to taste
- 1 bunch parsley, leaves removed
- 1/2 cup oregano leaves
- 1/2 cup mint leaves
- 1/4 cup tarragon leaves
- 15 whole cloves garlic, divided
- 1 lemon, zested and juiced
- 1/4 cup mustard
- 5 tablespoons olive oil, plus additional for drizzling
- 4 pounds mixed spring vegetables (fingerling potatoes, leeks, sunchokes, carrots, celery root, etc.), cleaned and peeled if necessary, roughly chopped
- 1 1/2 cups dry white wine
Let lamb rest at room temperature 1 hour before roasting. Trim excess fat and silver skin. Season with salt and pepper.
Preheat oven to 425° F with the rack in the lower third of the oven.
In a food processor, pulse herbs and 5 cloves garlic until roughly chopped. Add lemon zest, juice and mustard. With the motor running, drizzle in oil to create a paste.
Place vegetables and remaining garlic in the bottom of a heavy roasting. Toss with oil, salt, pepper and 3 tablespoons gremolata. Spread remaining gremolata evenly on the outside of the lamb. Nestle lamb on top of vegetables. Pour wine in the pan.
Roast for 15 minutes. Decrease heat to 350° F and roast until a thermometer inserted into the thickest part of the lamb registers 135° F for medium-rare, about 25 minutes per pound.
Let the roast sit, covered, for 20 minutes before slicing against the grain. Serve with roasted vegetables.