Thyme-Roast Lamb with Caramelized Vegetables

• 4 garlic cloves
• 1 1/2 tablespoons chopped thyme, plus 5 thyme sprigs
• 1/2 tablespoon dried lavender or herbes de Provence
• 8 juniper berries
• 2 tablespoons honey
• 1/2 cup canola oil
• Five 3-inch strips of lemon zest
• 3 bay leaves
• One 5-pound bone-in leg of lamb, excess fat trimmed
• 2 medium yellow onions, cut into wedges
• 2 medium parsnips, peeled and cut into 2-inch pieces
• 3 medium carrots, peeled and cut into 2-inch pieces
• 4 tablespoons unsalted butter, melted
• Sea salt

1. In a blender, puree the garlic, chopped thyme, lavender, juniper berries, honey and oil to a smooth paste.
2. Stir in the lemon zest and bay leaves.
3. On a rimmed baking sheet, rub the marinade all over the lamb.
4. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
5. Let stand at room temperature for 30 minutes.
6. Preheat the oven to 325.
7. In a roasting pan, toss the onions, parsnips, carrots and thyme sprigs with the butter.
8. Season with salt.
9. Set the lamb on the vegetables and roast for about 1 hour and 45 minutes, basting occasionally, until an instant-read thermometer inserted in the thickest part of the leg registers 140 for medium-rare.
10. Increase the oven temperature to 450 and roast for 10 minutes longer, until the lamb is deep golden brown.
11. Transfer to a cutting board and let rest for 20 minutes.
12. Carve the lamb and transfer to a serving platter.
13. Sprinkle with sea salt and serve with the vegetables.

garlic, thyme, dried lavender, berries, honey, canola oil, lemon zest, bay leaves, lamb, yellow onions, parsnips, carrots, unsalted butter, salt

Taken from www.foodandwine.com/recipes/thyme-roast-lamb-caramelized-vegetables (may not work)