Roast Leg of Lamb, Cauliflower & Shallots

  • Active Time 1h
  • Total Time 2h 30m

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
  • One 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


Preheat the oven to 425 degrees F.

Place the 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 the shallots (quartering the larger ones). Trim and cut the 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 degrees F (for medium-rare) to 145 degrees (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 the capers into the vegetables.

Add the 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 Publisher. All rights reserved.

RecID 10706

nutrition information per serving

311 calories; 14g total fat; 4g total saturated fat; 96mg cholesterol; 539mg sodium; 12g carbohydrates; 2g fiber; 33g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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