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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2011
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F.

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  • 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 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 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.

Tips

Make Ahead Tip: Prepare through Step 3, loosely cover with plastic wrap and refrigerate for up to 1 day.

Equipment: Kitchen string

Nutrition Facts

326.3 calories; protein 25.8g 52% DV; carbohydrates 10.7g 4% DV; exchange other carbs 0.5; dietary fiber 2.2g 9% DV; sugars 2.7g; fat 20.1g 31% DV; saturated fat 7.5g 37% DV; cholesterol 86.2mg 29% DV; vitamin a iu 777.4IU 16% DV; vitamin c 51.4mg 86% DV; folate 84mcg 21% DV; calcium 68.4mg 7% DV; iron 2.8mg 15% DV; magnesium 47.4mg 17% DV; potassium 700.7mg 20% DV; sodium 464.7mg 19% DV; thiamin 0.2mg 17% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
04/06/2013
Wonderful Easter Meal This meal was truly one that will become a tradition in our household. I did however substitute rosemary for the tarragon. Springtime was very evident for our Easter meal though it mighty cold outside. Pros: The Lamb was melt in your mouth delicious. The vegetables were marvelous. Cons: No cons. Read More