Leg of Lamb, Turnips, & Asparagus

I love roasting a large joint of meat. It's a novelty and a luxury. 

—Last Fall's pasture raised bone-in leg of lamb from friends of ours, rubbed with a paste of garlic, thyme, rosemary, anchovies, parsley, and olive oil—roasted in a very slow oven for hours until uniformly medium rare.

—Sweet local Spring veg, glazed in reduced lamb jus (from our resting roast) and a spot of homemade butter.

Had with a bottle of Cotes Du Rhone—2009 Le P'tit Martin by Domaine de l’Oratoire St-Martin. It's a pretty wine with lots of young fruit, but good minerality.