Roasted Leg Of Lamb With A Bouquet Of Spring Vegetables | Emerils.com

Ingredients

• 1/2 cup fresh mint leaves
• 1/2 cup fresh parsley leaves
• 1 cup chopped yellow onions
• 1 tablespoon chopped garlic
• 6 tablespoons fresh lemon juice (reserve the lemon shells)
• 1 tablespoon plus 1/2 teaspoon salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 cup olive oil
• 1 leg of lamb (about 9 1/2 pounds), trimmed of excess fat
• 15 cloves garlic, peeled
• 2 cups beef broth
• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup minced shallots
• 2 teaspoons chopped garlic
• 1 tablespoon chopped fresh parsley leaves
• Roasted Potatoes