Roast Leg of Lamb, Cauliflower & Shallots
Roast Leg of Lamb, Cauliflower & Shallots might be a good recipe to expand your main course repertoire. This recipe makes 12 servings with 222 calories, 22g of protein, and 10g of fat each. For $2.47 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. A mixture of pepper, juice of lemon, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe from Eating Well has 389 fans. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is super. Similar recipes include Leg of Lamb with Green Olives, Prunes, and Roasted Shallots, Roast Leg of Lamb, and Roast Leg of Lamb.
Servings: 12
Preparation duration: 60 minutes
Cooking duration: 90 minutes
Ingredients:
1 tablespoon capers, rinsed
2 medium heads cauliflower or romanesco
2 tablespoons Dijon mustard
1 cup flat-leaf parsley leaves
1 cup fresh tarragon leaves
2 cloves garlic
Zest and juice of 1 lemon, divided
1 4- to 4 1/2-pound boneless leg of lamb, trimmed
1/2 cup reduced-fat sour cream
4 tablespoons extra-virgin olive oil, divided
1 teaspoon freshly ground pepper
2 teaspoons salt, divided
1 pound shallots
Equipment:
oven
food processor
bowl
kitchen twine
roasting pan
kitchen thermometer
frying pan
cutting board
Cooking instruction summary:
Preheat oven to 425F.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 its 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 140F (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.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.
Step by step:
1. Preheat oven to 425F.
2. Place tarragon and parsley in a food processor.
3. Add 2 tablespoons oil, mustard, garlic, lemon zest, 1 teaspoon salt and pepper and process until fairly smooth.
4. 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 its flat.
5. Spread three-fourths of the remaining herb mixture over the surface of the lamb.
6. 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.
7. 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.
8. 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 140F (for medium-rare) to 145 (for medium), 1 hour to 1 hour 20 minutes more.
9. Transfer the lamb to a clean cutting board and let rest for 10 minutes. Stir capers into the vegetables.
10. 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.
Nutrition Information:
covered percent of daily need
