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Lamb with roasted cumin cauliflower
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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. Blanch the cauliflower in boiling water for 3 minutes and drain.
2. 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. Mix in the parsley and season.
3. Brush the lamb with chutney and put under a preheated grill for 4–5 minutes each side. Serve with the cauliflower.
Typical values per serving:
This recipe was first published in March 2017.