A pretty ring of seasonal veggies to surround the leg of lamb.
Ingredients
Makes 8 servings
Step 1
Cook carrots and turnips in pot of boiling salted water 2 minutes. Add fresh shelled peas, if using, and sugar snap peas; cook until all vegetables are just tender, 1 to 2 minutes longer.
Step 2
Drain vegetables; return to same pot. Add thawed frozen peas, if using. DO AHEAD:Can be made 2 hours ahead.Let stand at room temperature.
Step 3
Add herb butter, tarragon, and mint to vegetables. Toss over low heat to melt butter and heat through. Season to taste with fleur de sel and pepper. Spoon around lamb or mound in bowl.
Step 4
- A type of sea salt; available at some supermarkets and at specialty foods stores.
Leave a Review
Reviews (3)
Back to TopI thought this was lovely -- the herbs really were nice with the vegetables, and they were so pretty arranged on the plate with the lamb.
AEPriester
Kempton, PA
3/30/2014
This was delicious! I added asparagus and a little more butter than it called for. Also, i added a bit of squeezed orange juice right at the end and it totally made it! I will definitely make this again (especially with the lamb)!
heidisoeters
chapel hill, nc
4/4/2010
This went great with the menu. I needed more butter then 1/4 cup that was reserved.
caponironi
tempe, az
8/13/2009
