Ingredients

• 1 7-to-9-pound bone-in leg of lamb, hip bone removed, tied (ask your butcher to do this)
• Kosher salt and freshly ground pepper
• 3 lemons
• 3 pounds baby turnips with greens (about 8 bunches)
• 6 bunches scallions
• 1 cup fresh parsley
• 1 cup fresh dill
• 1/4 cup fresh marjoram
• 3 inner stalks celery, roughly chopped
• 3 cloves garlic
• 6 plum tomatoes, quartered lengthwise and halved crosswise
• 2 tablespoons extra-virgin olive oil

Directions