INGREDIENTS

• leg of lamb, butterflied
• 4 cloves garlic
• 1 3/4 tsp. salt
• 2 tbsp. fresh chopped rosemary
• 1/2 c. packed fresh mint leaves
• 1 1/2 tbsp. cracked black peppercorns
• 1/4 c. plus 3 tablespoons olive oil
• 4 medium carrots, peeled and sliced into 2-inch rounds
• 4 parsnips, peeled and cut into 2-inch pieces
• 24 baby red potatoes, scrubbed
• 16 baby turnips, peeled
• 1/2 tsp. ground pepper
• 1/4 c. (1/2 stick) butter
• 1 tbsp. parsley, chopped

Step 1
Prepare the lamb: Place the lamb cut side up on a clean work surface. In a small mixing bowl, sprinkle the garlic with 1/2 teaspoon salt, and use a fork to mash the garlic to a paste; spread the garlic paste evenly over the lamb and sprinkle with 1 tablespoon chopped rosemary and the mint. Roll the meat (from the long side) and tie with kitchen twine, knotting every 2 inches, and then tie lengthwise. Rub the remaining rosemary and the peppercorns into the meat, drizzle with 1/4 cup olive oil, and cover with plastic wrap. Refrigerate for 10 to 24 hours.

Step 2
Cook the lamb: Heat the oven to 450°F. Bring the lamb to room temperature and transfer to a shallow roasting pan. Sprinkle with 3/4 teaspoon salt, place on the lowest rack of the oven and roast for 15 minutes. Reduce oven temperature to 325°F and continue to roast for 45 minutes. Toss the vegetables with the remaining olive oil, remaining salt, and the ground pepper. Scatter around the lamb and roast until a meat thermometer inserted into the thickest part of the lamb reaches 140°F, 30 to 40 minutes. Let rest for 15 minutes before slicing. Toss the vegetables with the butter and parsley and serve the sliced meat with the pan juices.