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Lamb with roasted cumin cauliflower
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Serves: 2
1 cauliflower, cut into florets
1 tbsp olive oil
1½ tsp ground cumin
½ tsp caraway seeds, lightly crushed
1 red onion, sliced
25g pack parsley, chopped
2 lamb leg steaks
1 tbsp mango chutney
1. Preheat the oven to 200°C, gas mark 6.
2. Blanch the cauliflower in boiling water for 3 minutes and drain.
3. Meanwhile, put the oil in a roasting tin with the spices and onion, and roast for 5 minutes. Toss in the cauliflower and roast for 15 minutes. Sprinkle in the parsley and season.
4. Meanwhile, brush the lamb with chutney and put under a preheated grill for 4-5 minutes each side, or until desired. Serve with the cauliflower.
Typical values per serving:
Energy |
1,906kJ 455kcals |
---|---|
Fat | 23.2g |
Saturated Fat | 8.4g |
Carbohydrate | 24.8g |
Sugars | 20.5g |
Protein | 36.8g |
Salt | 0.6g |
Fibre | 8.1g |
This recipe was first published in Thu Jul 30 10:57:00 BST 2015.
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