Leg of lamb with herbs and young turnips

Ingredients:

• 1 (3-4 kg) leg of lamb, without pelvic bone
• 1300 g young white turnips with greens (approximately 8 bunches)
• 6 plum-shaped tomatoes, cut each into eighths
• Coarse salt and freshly ground pepper
• 3 lemons
• 6 bunches green Luke
• 1 cup fresh parsley
• 1 cup fresh dill
• 1/4 cup fresh marjoram
• 3 inner stalks celery, coarsely chopped
• 3 cloves of garlic

Preparation:

1. Place a rack or baking sheet in the lower part of the oven and preheat to 260°C (400°F). Using a knife, make deep slashes all over the meat, spaced 2 inches apart. Rub the meat with 2 tablespoons of salt and a small amount of ground black pepper. Place the leg of lamb in the roasting pan, fat side up. Squeeze a lemon over the top.
2. Roast the lamb until most of the fat has rendered and the skin is starting to brown, about 30 minutes. Place the roasting pan on a cutting board and let it rest for 30 to 40 minutes. Discard the fat from the roasting pan.
3. Trim the greens from the turnip roots (the remaining greens can be used for stewing). Cut large roots in half.
4. Coarsely chop 2 bunches of green onions and place in a food processor. Add parsley, dill, marjoram, celery, and garlic and chop coarsely. Rub the leg of lamb with the herbs.
5. Cut the remaining 4 bunches of green onions into 2-inch (5 cm) skewers. Arrange the green onions, turnips, and tomatoes around the leg of lamb and sprinkle with salt and pepper. Squeeze 2 lemons over the top and drizzle with olive oil. Cover loosely with foil.
6. Reduce the oven temperature to 180°C and roast the lamb for 1 hour. Remove the foil and continue roasting for another 30-45 minutes. Check for doneness with a thermometer inserted into the widest part of the leg of lamb.
   
   For medium-rare meat, with light pink juices running through it, the thermometer should read 60-65°C. For rare meat, with clear juices running through it, the temperature should be 65-69°C. For well-done meat, with almost no juices running through it, the temperature should be above 70°C.
   
   Remove the leg of lamb from the oven and let it rest for 15 minutes, then slice the meat. Serve the lamb with vegetables and the juices.