Nothing says Easter to me, quite like roasted lamb. So I was happy to volunteer to make this delicious meal for our family in Austin this weekend. My father-in-law is also making a ham, so we will have the best of both worlds! It's almost going be kinda tough to sit tight through Easter mass thinking about our Easter brunch awaiting us at home ;)
Whether you'll be enjoying your big Easter meal for brunch, lunch or dinner time, this recipe is an incredible addition to any menu and setting, whether casual or formal. I've made this recipe several times, and it's always a fan favorite!
Sliced and plated
Roast leg of lamb with cauliflower and shallots on serving platter
Oven-Roasted Leg of Lamb with Cauliflower & Shallots
original recipe from EatingWell magazine
adapted for www.CaringforGodsGifts.com
8 servings, 4-6 ounces lamb & 1 cup vegetables each
1 cup fresh tarragon leaves
1 cup flat-leaf parsley leaves
4 tablespoons olive oil, divided
2 tablespoons Dijon mustard
2 cloves garlic
Zest and juice of 1 lemon, divided
2 teaspoons salt, divided
1 teaspoon freshly ground pepper
1 4- to 4 1/2-pound boneless leg of lamb, trimmed
1 - 1 1/2 pounds shallots (go for more if you love caramelized onions!)
2 medium heads cauliflower (try different colors of cauliflower if you want to wow guests)
1 tablespoon capers, rinsed
1/2 cup Fage greek yogurt
kitchen string from your butcher
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 by cutting open. 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 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. Remove from the oven, and add in the vegetable mixture to the pan around the lamb. Put back in oven and 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). Check the lamb at 1 hour; you will most likely need to cook for 1 hour 20 minutes total. 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.
Make Ahead Tip: Prepare through Step 3, loosely cover with plastic wrap and refrigerate for up to 1 day.
With Easter Joy,