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.
Roast Leg of Lamb, Cauliflower & Shallots
From EatingWell: March/April 2011
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.