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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. 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:
Energy |
1,690kJ 404kcals |
---|---|
Fat | 22.2g |
Saturated Fat | 8.1g |
Carbohydrate | 18.7g |
Sugars | 15.2g |
Protein | 32.4g |
Salt | 0.5g |
Fibre | 6g |
This recipe was first published in Thu Mar 02 10:22:00 GMT 2017.
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