• Ingredients: 19
  • Serves: 8

Herbed lamb with mint shallot sauce and rutabaga purée with rutabaga puree.


  • Rutabaga Puree


  • 3 oz. skinless salmon fillet
  • 3 tbsps. chilled whipping cream
  • 1 tbsp. egg white
  • 4 oz. fresh crabmeat
  • 1 green onion, chopped
  • 1/2 celery stalk, finely diced
  • 2 tsps. chopped fresh cilantro
  • 1 1/2 tsps. fresh lemon juice
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 32 gyoza wrappers*


  • *Available at Asian markets and in the refrigerated section of many supermarkets.

To serve

  • 1 pint seasonal berries such as strawberries, raspberries, or blueberries
  • Additional whipped cream for garnish

For the honey vinaigrette

To serve

  • Salad leaves such as frisée or lamb’s lettuce


For Lamb:

  1. Step 1 Preheat oven to 375°F Trim excess fat from lamb. Using sharp knife, score 1/4-inch-deep crosshatch pattern all over top of lamb.
  2. Step 2 Rub lamb with vegetable oil. Sprinkle lamb with salt and pepper. Mix parsley, sage, rosemary, thyme and tarragon in small bowl.

    For this step you will need

  3. Step 3 Rub herb mixture all over lamb, pressing firmly to adhere. Place lamb in large roasting pan. Roast until thermometer inserted into lamb registers 155°F, about 1 hour 45 minutes.
  4. Step 4 Remove lamb from oven and let stand 15 minutes. Pour pan juices into glass measuring cup; degrease pan juices.
  5. Step 5 Mix butter and flour in small bowl. Combine shallots and wine in heavy small saucepan. Boil until most of liquid evaporates, about 2 minutes.

    For this step you will need

  6. Step 6 Add chicken broth and boil 2 minutes. Whisk in flour mixture and chopped fresh mint. Boil until thickened to sauce consistency, whisking occasionally, about 5 minutes.

    For this step you will need

  7. Step 7 Place lamb on platter. Surround with mint and parsley sprigs. Serve lamb with sauce and Rutabaga Puree.

    For this step you will need