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Plate of mashed cauliflower and sliced lamb chops garnished with chives on a cheerful, floral-themed setting.

Herb-Roasted Lamb with Mashed Cauliflower

Allison Dennison
Juicy, herb-marinated roasted lamb paired with creamy, low-carb mashed cauliflower makes this elegant yet easy dinner a perfect choice for holidays, special occasions, or clean eating meal prep. Full of fresh flavor and wholesome ingredients!
Prep Time: 20 minutes
Marinating Time (optional but recommended): 30 minutes to overnight
Cook Time: 1 hour 30 minutes to 2 hours (depending on doneness and lamb cut)
Resting Time: 15 minutes
Cauliflower Cook Time (overlaps with lamb roasting): 15 minutes
Total Time (not including marinating): Approximately 2 hours 10 minutes
Total Time (with minimum marinating): Approximately 2 hours 40 minutes
Print Recipe Pin Recipe
Prep Time 1 day 20 minutes
Cook Time 2 hours
Resting Time: 15 minutes
Total Time 1 day 2 hours 35 minutes
Course Dinner, Main Course
Cuisine Clean Eats, Mediterranean-inspired
Servings 6
Calories 400 kcal

Equipment

  • For the Lamb:
  • Roasting pan or baking dish (large enough for the lamb leg or shoulder)
  • Meat thermometer (for accurate doneness)
  • Small mixing bowl (for the herb marinade)
  • Basting brush or spoon (for basting the lamb with pan juices)
  • Tongs (for handling the lamb)
  • Aluminum foil (for resting the lamb)
  • Sharp carving knife
  • Cutting board (preferably with juice grooves)
  • For the Mashed Cauliflower:
  • Large pot or saucepan (for boiling cauliflower)
  • Colander or fine mesh strainer (for draining cauliflower)
  • Food processor, blender, or potato masher (for mashing cauliflower)
  • Medium skillet or small pan (for sautéing garlic and butter)
  • Mixing spoon or spatula
  • Serving bowl
  • ✅ Optional but Helpful:
  • Cast iron skillet (if you choose to sear the lamb before roasting)
  • Immersion blender (for mashing directly in the pot)
  • Gravy separator (if you want to make a lamb jus or sauce from pan drippings)

Ingredients
  

For the Herb-Roasted Lamb

  • 1 3-4 lb bone-in leg of lamb (or lamb shoulder)
  • 3 tbsp olive oil
  • 4 cloves garlic minced
  • 1 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh thyme finely chopped
  • 1 tbsp fresh oregano finely chopped
  • 2 tsp Dijon mustard
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika optional, for a subtle smoky flavor
  • Juice of 1 lemon
  • 1 cup beef or chicken broth for basting

For the Mashed Cauliflower

  • 1 large head cauliflower cut into florets
  • 2 tbsp butter or ghee for a dairy-free option
  • ¼ cup heavy cream or unsweetened almond milk for dairy-free
  • 2 cloves garlic minced
  • ¼ cup grated Parmesan cheese optional
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 1 tbsp fresh chives chopped (for garnish)

Instructions
 

Step 1: Prepare the Lamb Marinade

  • In a small bowl, combine olive oil, garlic, rosemary, thyme, oregano, Dijon mustard, salt, pepper, smoked paprika (if using), and lemon juice. Mix well to create a fragrant herb paste.
  • Pat the lamb dry with a paper towel and rub the herb mixture all over the meat, ensuring it's evenly coated. Let it marinate for at least 30 minutes (or refrigerate overnight for deeper flavor).

Step 2: Roast the Lamb

  • Preheat your oven to 375°F (190°C).
  • Place the lamb in a roasting pan and add 1 cup of broth to the bottom of the pan to keep it moist.
  • Roast the lamb uncovered for about 1.5 to 2 hours, depending on your desired doneness:
    Rare: 125°F (52°C) (about 1 hour 15 minutes)
    Medium-Rare: 135°F (57°C) (about 1 hour 30 minutes)
    Medium: 145°F (63°C) (about 1 hour 45 minutes)
  • Every 30 minutes, baste the lamb with the pan juices to keep it juicy and flavorful.
  • Once cooked, remove from the oven and let it rest for 15 minutes before slicing to lock in the juices.

Step 3: Prepare the Mashed Cauliflower

  • While the lamb is roasting, bring a large pot of water to a boil and add cauliflower florets. Cook for 10-12 minutes until tender. Drain well.
  • In a pan, melt butter over medium heat, add garlic, and sauté for 1-2 minutes until fragrant.
  • Transfer the cooked cauliflower to a food processor or use a potato masher. Add heavy cream, Parmesan (if using), salt, and pepper, and blend until smooth and creamy.
  • Garnish with fresh chives for extra flavor.

Step 4: Serve & Enjoy

  • Slice the rested lamb and serve alongside the creamy mashed cauliflower.
  • Drizzle with the pan juices for extra richness.
  • Pair with a fresh green salad or roasted vegetables for a balanced meal.

Notes

Make-Ahead & Storage Tips

Make-Ahead:

  • Lamb: Marinate the lamb up to 24 hours in advance and store it in the refrigerator.
  • Cauliflower: Cook and mash the cauliflower a day ahead and reheat before serving.

Storage:

  • Lamb: Store leftover lamb in an airtight container in the refrigerator for up to 4 days.
  • Mashed Cauliflower: Keeps well in the fridge for 3-4 days and can be reheated on the stovetop or microwave.
  • Freezing: You can freeze lamb slices and mashed cauliflower for up to 2 months. Thaw in the fridge overnight before reheating.
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