Roast Leg of Lamb with Rutabagas & Radishes

Everything for both the lamb and vegetables can be done in advance - just sear and roast the day of.  It's also one of those pictures where I have to promise it tastes better than it looks, but I promise that it does!  This is a very large recipe that can easily be pared down if necessary.

Roast Leg of Lamb with Rutabagas & Radishes

Ingredients

• 2 legs of lamb (4-5 lb. each; boneless or semi-boneless, if possible)
• 1/2 cup rosemary
• 1 cup parsley
• 1/2 cup mint
• 2 shallots, coarsely chopped
• 6 garlic cloves
• 2 Tbsp. lemon juice
• 1/2 cup avocado oil
• 2 cups beef stock (or lamb stock), divided
• 2 Tbsp. Wondra (or all purpose flour)
• 1/2 cup red wine
• 1 Tbsp. butter
• 6 lb. rutabaga, cut into large chunks
• 3 lb. radishes, trimmed
• 3 Tbsp. avocado oil
• salt & pepper to taste

Serves 12
Cook time: 1 hour 

Remove lamb legs from refrigerator, generously salt and pepper all over, and let sit at room temperature for at least 1 hour before cooking.
Preheat oven to 450.
In a food processor, or small food chopper, chop herbs, shallots, and garlic.  Add lemon juice and avocado oil; continue processing until the mixture resembles a paste.  Spread this paste over both legs of lamb.
Meanwhile, prepare rutabagas and radishes: toss vegetables in oil, salt, and pepper.  Place in bottom of roasting pan and add beef stock.  Once you add the vegetables to the roasting dish, pour half the stock in the pan, and put in oven for about 1 hour.  Insert a meat thermometer into the thickest part of meat and remove when internal temperature reaches 125.  About halfway through cooking, check to see if the herb mixture is burning, if so cover with foil; go ahead and rotate the roasting pan so the lamb can get evenly cooked on all sides.
Make sure to rest the lamb for at least 15 minutes before slicing into.
To rest, move lamb to cutting board and cover with foil; remove vegetables to dish and cover.  Pour off any pan drippings in bottom of roasting pan and bring to a simmer over medium heat.  Add Wondra and cook for a few minutes, thin with remaining stock and continue to cook until thickened; add butter and serve with lamb for a quick pan gravy.