Roast Leg of Lamb, Cauliflower & Shallots
Keywords
- Roast Leg of Lamb
- Cauliflower & Shallots
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Cooking tools:
- Roasting pan
- Roasting rack
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Baking sheet
- Colander
- Spoon
- Microplane
Ingredients
- 1 cup fresh tarragon leaves
- 1 cup flat-leaf parsley leaves
- 4 tablespoons extra-virgin 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 pound shallots
- 2 medium heads cauliflower or romanesco
- 1 tablespoon capers, rinsed
- 1/2 cup reduced-fat sour cream
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