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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
• 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

Description

Roast Leg Of Lamb, Cauliflower & Shallots - The Huffington Post

Kitchen Daily