Roast Leg of Lamb, Cauliflower & Shallots
ACTIVE: 1 hour TOTAL: 21/2 hours
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.
1 cup fresh tarragon leaves
1 cup flat-leaf parsley leaves
4 tablespoons extra-virgin olive oil,
2 tablespoons Dijon mustard
2 cloves garlic
Zest and juice of 1 lemon
2 teaspoons salt, divided
1 teaspoon freshly ground pepper
1 boneless leg of lamb, trimmed
1 pound shallots
2 medium heads cauliflower or romanesco
1 tablespoon capers, rinsed
½ cup reduced-fat sour cream
1. Preheat oven to 425°F.
2. 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.
3. 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.
4. (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.
5. 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.
6. 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.
Calories 311, Fat 14g, (sat 4g), Cholesterol 96mg, Carbs 12g, Fiber 2g, Total sugars 3g,
Protein 33g, Sodium 539mg, Potassium 838mg, Folate 99mcg, Calcium 76mg.