Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables - International Recipe | RecipeTable.net

Ingredients

• 3 large garlic cloves
• thinly sliced lengthwise
• 1 tablespoon olive oil
• 10 ounces baby arugula or baby spinach
• Salt
• 7 large garlic cloves
• 3 tablespoons chopped fresh oregano
• 1 tablespoon grated fresh lemon zest
• 2 tablespoons olive oil
• Freshly ground black pepper
• 4 1/2- to 5-pound boneless leg of lamb
• trimmed of fat on both sides and butterflied (from an 8-pound lamb leg on the bone; see Cooks' Notes:)
• 2 medium red onions
• peeled and root ends trimmed
• but left intact
• 1 1/2 pounds small (1 1/2- to 2-inch) red potatoes
• 1 pound medium carrots
• peeled and cut diagonally into 1-inch pieces
• 2 1/2 tablespoons olive oil