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Roasted Leg of Lamb with Cauliflower and Shallots

Total Time: 2 hours
Prep Time: 15 minutes
Cook Time: 1 hour and 45 minutes
Servings: 12 servings


  • 1 cup fresh tarragon leaves
  • 1 cup flat-leaf parsley leaves
  • 4 tbsp extra-virgin olive oil, divided
  • 2 tbsp Dijon mustard
  • 2 cloves garlic
  • Zest and juice of 1 lemon, divided
  • 2 tsp salt, divided
  • 1 tsp freshly ground pepper
  • 4 lbs. Wholesome Farms Direct Source-Verified Boneless Leg of Lamb
  • 1 lb. shallots
  • 2 medium heads cauliflower
  • 1 tbsp capers, rinsed
  • 1/2 cup reduced-fat sour cream
*kitchen string


  1. Preheat oven to 425 degrees F.
  2. Place tarragon and parsley in a food processor.
  3. Add 2 tablespoons oil, mustard, garlic, lemon zest, 1 teaspoon salt and pepper.
  4. Process until smooth.
  5. Transfer 3 tablespoons of the mixture to a medium bowl.
  6. Set aside.
  7. Spread 3/4 of remaining herb mixture over the surface of the lamb.
  8. Roll the lamb closed and tie in several spots with kitchen string.
  9. Set lamb in a roasting pan.
  10. Spread last of the herb mixture over the top and sides.
  11. Leaving the root end intact, peel and halve shallots.
  12. Trim and cut cauliflower into 2-inch florets.
  13. Combine shallots and cauliflower in a bowl with 2 tablespoons oil and 1 teaspoon salt.
  14. Roast lamb for 20 minutes.
  15. Add the vegetables to the pan.
  16. Roast 1 hour to 1 hour 20 minutes, stirring the vegetables every 20 minutes. The lamb is cooked when an instant-read thermometer inserted into thickest part of the meat, not touching bone, reads 140 degrees F (medium-rare) to 145 degrees F (medium).
  17. Transfer to a cutting board to rest for 10 minutes.
  18. Stir capers in the vegetables.
  19. Add lemon juice and sour cream to the bowl with reserved herb mixture.
  20. Stir to combine.
  21. Slice the lamb and serve with the vegetables and sauce.

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