Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables

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
• Salt
• 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

Instructions

1. 1

   In a 12-inch heavy skillet over medium-high heat, cook garlic in olive oil, stirring, until it begins to turn pale golden, then add arugula in batches, stirring and turning over with tongs until slightly wilted before adding each new batch, and continue sautéing until completely wilted, about 1 minute more.

2. 2

   Season with salt, and transfer arugula filling to a large sieve set over a bowl to drain.

3. 3

   With a food processor running, add garlic cloves, one at a time, through feed tube, and finely chop.

4. 4

   Add oregano, lemon zest, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper to processor, and pulse until paste is well blended.

5. 5

   Pat the lamb dry.

6. 6

   Arrange it, boned side up, on a work surface.

7. 7

   Patch any holes with slices of meat from the edge, and season it with 3/4 teaspoon salt and 1/4 teaspoon pepper.

8. 8

   Rub boned side with half of oregano paste, then top it evenly with all of the arugula mixture, leaving a 1-inch border around the edges.

9. 9

   Beginning with a short side, roll up lamb, enclosing arugula (the rolled roast will appear messy and ungainly, but once it's roasted, it will look delicious).

10. 10

    Snugly tie roast closed, crosswise at 1-inch intervals and around the length, with kitchen string.

11. 11

    Transfer lamb to a roasting pan and rub it all over with the remaining oregano paste.

12. 12

    Let it stand for 1 hour at room temperature.

13. 13

    Put oven rack in middle of oven and heat oven to 450°F.

14. 14

    Roast lamb for 30 minutes.

15. 15

    Cut each onion lengthwise into eighths, and halve potatoes or quarter if large.