the lamb is actually just the “side”in this dish… i have made it with pork belly too… this dish is all about the cauliflower.
its a stand out.
something special happens to cauliflower when you roast it beyond soft – browned, crispy in parts, flavours intensify and it becomes something you just cannot get enough of.
give it a go, and i know youll want to make it again within the week.
pre-heat oven to 180deg
for the cauliflower
1 whole head of cauliflower (slice into 1 inch slices), bits will fall off – thats OK – these are the bits that will go nice and crispy
2 tblsp ground coriander
2 tblsp cumin seeds
2 tblsp fennel seeds
1 tblsp tumeric
1.5 tblsp salt
1 tblsp freshly ground pepper
6 garlic cloves, peeled and crushed
avocado or extra virgin olive oil
for the lamb
2 lamb rumps
avocado or extra virgin olive oil
salt
to serve
fresh coriander
feta, crumbled
method
for the cauliflower
place the dried spices & salt into a bowl and stir to combine.
lay the cauliflower out onto baking trays. scatter the spices on top of the cauliflower. place the garlic over and drizzle generously with the oil.
place the cauliflower in the oven for 20 mins. after 20 mins, remove from the oven, and gently flip each cauliflower over. remove back to the oven for another 15-20 minutes until soft, starting to brown and crisp up.
for the lamb
while the cauliflower is cooking, pre-heat fry pan to high. oil and season the lamb rump on all sides.
place the rumps into the frypan and brown on both sides.
remove to the oven and cook until medium, approx 60 deg celsuis (if using a meat thermometer).
leave to rest for at least half the cooking time, then slice to desired servings size.
to serve
place the meat and cauliflower on the plate. top with the coriander and feta.
serve with the lamb.
ReplicATE It. 