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Roast Leg of Lamb, Cauliflower & Shallots

March/April 2011

Your rating: None Average: 4.5 (6 votes)

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.


Roast Leg of Lamb, Cauliflower & Shallots

1 Review for Roast Leg of Lamb, Cauliflower & Shallots

04/06/2013
Anonymous
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.

The Lamb was "melt in your mouth" delicious. The vegetables were marvelous.
Comments (1)

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Anonymous wrote 1 year 37 weeks ago

I did substitute rosemary for

I did substitute rosemary for tarragon.

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