Gremolata Roasted Leg of Lamb with Spring Vegetables recipe | PCC Community Markets

Ingredients

• 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