Recipe - Roast Leg Of Lamb With Spring Vegetables

1 68 pound boned and flattened
leg of lamb
One half cup Fresh minced parsley
1 Minced clove garlic
One half teaspoon Crumbled sage leaves
1 teaspoon Crushed rosemary leave
1 One fourth teaspoon Divided salt
One fourth teaspoon Fresh ground pepper
One half cup Divided olive oil
small Quartered artichokes
68 whole heads garlic
New potatoes
Baby turnips
Leeks
Shallots
Carrots
Parsnips

Preheat oven to 400 degrees. Combine parsley, garlic, sage, rosemary, 1
teaspoon of the salt, and pepper. Spread lamb flat and rub with 1 teaspoon
of the olive oil. Sprinkle with herb mixture and roll lamb up, tucking ends
in. Tie in even roll with kitchen cord. Rub outside of lamb with 1
tablespoon oil, sprinkle with remaining salt. Place on rack in open,
shallow roasting pan, fat side up, and roast 1 One half hours for rare or 2
hours for medium. During last 45 minutes to an hour, pour remaining oil
into roaster, all around roast. Surround roast with choice of vegetables,
covering each one with oil. Roast until vegetables are tender and lamb is
done.