Leg Of Lamb With Shaved Fall Vegetables

• 3 tablespoons garlic powder
• 2 tablespoons black pepper
• 2 tablespoons cumin seeds, toasted
• 1 tablespoon coriander seeds, toasted
• 1 tablespoon sweet paprika
• 1 tablespoon ground cinnamon
• 2 tablespoons harissa or hot chile sauce
• 2 teaspoons fennel seeds, toasted
• 2 teaspoons kosher salt, divided
• 1 (5-pound) boneless leg of lamb, trimmed
• 4 cups water
• 1/2 cup finely diced sweet onion
• 1/2 cup chopped fresh mint leaves
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons minced fresh garlic
• 1/2 teaspoon freshly ground black pepper
• 2 cups shaved peeled parsnips
• 2 cups shaved peeled carrots
• 2 cups shaved peeled butternut squash
• 1 cup shaved peeled turnips
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice

1. Combine first 8 ingredients in a medium bowl. Add 1 teaspoon salt to spice mixture. Rub spice mixture evenly over lamb. Reroll roast; secure at 1-inch intervals with twine. Wrap in plastic wrap; refrigerate 6 to 24 hours.
2. Preheat oven to 375u0b0.
3. Remove lamb from refrigerator; let stand at room temperature 30 minutes. Place lamb on a wire rack; place rack in a roasting pan. Pour 4 cups water into pan. Roast lamb at 375u0b0 for 1 hour and 45 minutes or until thermometer registers 130u0b0. Remove from oven. Let stand at room temperature 20 minutes; cut across grain into thin slices.
4. Place drippings from pan in a small saucepan over high heat; bring to a boil. Cook until reduced to 1 cup.
5. Combine onion and next 5 ingredients (through 1/2 teaspoon pepper) in a small bowl. Stir in 1/2 teaspoon salt.
6. Combine remaining salt, parsnips, and remaining ingredients in a bowl; toss to coat. Serve with lamb. Top lamb with herb mixture; drizzle with jus.

garlic, black pepper, cumin seeds, coriander seeds, sweet paprika, ground cinnamon, chile sauce, fennel seeds, kosher salt, lamb, water, sweet onion, mint leaves, extravirgin olive oil, red wine vinegar, fresh garlic, freshly ground black pepper, parsnips, carrots, butternut squash, extravirgin olive oil, lemon juice

Taken from www.myrecipes.com/recipe/leg-lamb-fall-vegetables (may not work)