Feta And Lemon-Stuffed Lamb With Potato-Parsnip Mash

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1 (2 3/4-pound) rolled boneless leg of lamb, trimmed

1/3 cup (1 1/2 ounces) crumbled goat's milk feta cheese

2 tablespoons chopped fresh or 2 teaspoons dried thyme

2 teaspoons grated lemon rind

1/4 cup fresh lemon juice, divided

10 fresh thyme sprigs

1/4 cup dry white wine

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

5 cups cubed Yukon gold potatoes (about 1 3/4 pounds)

2 cups chopped peeled parsnip

1/2 cup plain fat-free yogurt

2 teaspoons olive oil

1/2 teaspoon salt

Fresh thyme sprigs (optional)

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