Herb Roasted Leg of Lamb with Tahini Roasted Cauliflower - Edible Dallas and Fort Worth
Herb-roasted leg of lamb with tahini roasted cauliflower—elevate your holiday meal with this easy and delicious recipe from Summer & Marcelo Migoni.
Ingredients
- 6 sprigs fresh rosemary
- 1 cup fresh mint leaves
- 10 garlic cloves
- ¼ cup olive oil
- 5-7 pound bone-in leg of lamb
- 2 tablespoons Kosher salt
- 2 teaspoons black pepper
- ½ cup tahini
- 2 lemons, juiced
- 2 garlic cloves, grated or finely minced
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 1-2 tablespoons water
- 2 heads of cauliflower, cut into small florets
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