Mouth-watering lamb with spices, olives and cauliflower is a quick and easy recipe to cook up at the end of a long day.
Ingredients
- 2 (about 620g) lamb backstraps
- 2 tablespoons extra virgin olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 small head cauliflower, cut into florets
- 120g marinated green olives with chilli & garlic, halved
- 2 tablespoons currants
- 1 large lemon, rind finely grated, juiced
- 1 teaspoon honey
- 3 green shallots, thinly sliced
- 1 cup firmly packed mixed fresh herbs (such as parsley, coriander and mint)
- Greek-style yoghurt, to serve (optional)
- Pine nuts, toasted, to serve
Method
- Step 1Place lamb on a plate. Add 2 teaspoons oil, 1 teaspoon cumin and 1 teaspoon coriander. Season. Turn to coat. Set aside to marinate.
- Step 2Meanwhile, process cauliflower in a food processor until finely chopped. Heat remaining oil in a large frying pan over medium-high heat. Add olives and currants. Cook, stirring, for 1 minute. Add lemon rind and remaining cumin and coriander. Cook, stirring, for 1 minute. Add the cauliflower. Cook, stirring, for 2 minutes. Season well. Add half the lemon juice. Cook, covered, stirring occasionally, for 3-4 minutes or until just tender. Set aside to cool slightly.
- Step 3Heat a non-stick frying pan over medium heat. Cook lamb, turning, for 6 minutes for medium or until cooked to your liking. Remove pan from heat. Drizzle with honey and remaining lemon juice. Set aside for 3 minutes to rest. Slice lamb.
- Step 4Stir the shallot and herbs into cauliflower mixture. Divide among plates. Top with lamb and yoghurt, if using, and drizzle with pan juices. Sprinkle with pine nuts.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1871 kj
Energy
26g
Fat Total
5g
Saturated Fat
8g
Fibre
40g
Protein
11g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Guy Bailey
- Publication: Taste Magazine
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