Herbed Leg Of Lamb With Roasted Turnips

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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

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