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Roast Leg of Lamb, Cauliflower & Shallots

Source: © EatingWell Magazine
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Active Time:  1 Hour
Total Time:  2 Hours 30 Minutes
  12 servings, 3-4 ounces lamb & 1/2 cup vegetables each
Even though lamb is available year-round, it’s traditionally associated with spring. Here we slather this vernal meat with a tarragon-and-parsley rub and roast it with shallots and cool-weather-loving cauliflower. Experiment with colored varieties of cauliflower to wow guests or try it with romanesco—the striking spiral-covered relative of broccoli and cauliflower.

Make Ahead Tip: Prepare through Step 3, loosely cover with plastic wrap and refrigerate for up to 1 day. | Equipment: Kitchen string
1 cup  fresh tarragon leaves
1 cup  flat-leaf parsley leaves
4 tablespoons  extra-virgin olive oil, divided
2 tablespoons  Dijon mustard
2 cloves  garlic
zest and juice of 1 lemon
2 teaspoons  salt, divided
1 teaspoon  freshly ground pepper
1 4- to 4 1/2-pound  boneless leg of lamb, trimmed
1 pound  shallots
2 medium heads  cauliflower or romanesco
1 tablespoon  capers, rinsed
1/2 cup  reduced-fat sour cream
Roast Leg of Lamb, Cauliflower & Shallots Recipe at
Preheat oven to 425°F.

Place tarragon and parsley in a food processor. Add 2 tablespoons oil, mustard, garlic, lemon zest, 1 teaspoon salt and pepper and process until fairly smooth. Transfer 3 tablespoons of the mixture to a medium bowl; set aside for Step 6.

If your lamb is in the oven-safe netted bag used by most supermarkets, remove the bag. Open the lamb so it’s flat. Spread three-fourths of the remaining herb mixture over the surface of the lamb. Roll the lamb closed and tie in several spots with kitchen string so it is about the shape of a large football; transfer to a large roasting pan and spread the remaining herb mixture over the top and sides.

(If you prepared the recipe to this point the day before, let the lamb stand at room temperature while you prepare the vegetables). Leaving the root end intact, peel and halve shallots (quartering larger ones). Trim and cut cauliflower (or romanesco) into 2-inch florets. Combine the shallots and cauliflower in a large bowl with the remaining 2 tablespoons oil and 1 teaspoon salt.

Roast the lamb in the center of the oven for 20 minutes. Add the vegetable mixture to the pan around the lamb. Continue to roast, stirring the vegetables every 20 minutes or so, until they are golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 140°F (for medium-rare) to 145° (for medium), 1 hour to 1 hour 20 minutes more. Transfer the lamb to a clean cutting board and let rest for 10 minutes. Stir capers into the vegetables.

Add lemon juice and sour cream to the bowl with the reserved herb mixture; stir to combine. Slice the lamb and serve with the vegetables and sauce.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2011
Nutrition Facts per Serving
Yield:   12 servings, 3-4 ounces lamb & 1/2 cup vegetables each
Calories: 311
Fat. Total: 14g
Protein: 33g
Carbohydrates, Total: 12g
Fat, Saturated: 4g
Fiber: 2g
Cholesterol: 96mg
Sodium: 539mg
% Cal. from Fat: 41%
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