Ingredients
3 lemons, thinly sliced (2 cups)
1 boneless butterflied leg of lamb (about 6 pounds), trimmed of excess fat and cut into 3 equal-size pieces
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1/2 cup Ramp Pesto
2 pounds asparagus, trimmed
1 bunch spring onions (1 pound), trimmed, well washed, and halved lengthwise (quartered, if large)
1/3 cup packed chopped fresh dill
3 tablespoons chopped fresh chives, plus whole chives for serving
Flaky sea salt, such as Maldon, and fresh mint sprigs, for serving
Preparation
Preheat oven to 425 degrees. Scatter lemons in bottom of a roasting pan. Season lamb with kosher salt and pepper. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Working in 3 batches, cook lamb until browned, about 5 minutes per side, removing as done and placing on top of lemons in roasting pan. Brush lamb with 6 tablespoons ramp pesto and roast until a thermometer inserted into thickest parts of flesh registers 130 degrees for medium-rare, 20 to 25 minutes. Transfer lamb and lemons to a plate, tented with foil; let stand 20 minutes. Pour pan juices into a small saucepan; keep warm.
Meanwhile, toss asparagus and onions with remaining 2 tablespoons oil; season with kosher salt and pepper. Divide between two rimmed baking sheets and roast, tossing halfway through, until tender and lightly charred, 20 to 25 minutes.
Transfer lamb, lemons, asparagus, and onions to a serving platter. Add any accumulated juices from lamb to saucepan with reserved juices. Brush lamb with remaining 2 tablespoons ramp pesto, pour some of reserved juices over it to moisten, and sprinkle with chopped dill and chives. Season with flaky salt, garnish with chives and mint, and serve.
