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Lamb with Spiced Cauliflower and Herb Dressing Lamb with Spiced Cauliflower and Herb Dressing

Lamb with Spiced Cauliflower and Herb Dressing

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Preparation: 20 mins 
Cooking: 20 mins
  • 8 lamb cutlets 

For the quinoa

  • 200g quinoa, rinsed, drained
  • 500ml hot chicken stock

For the spiced cauliflower

  • 1 cauliflower, trimmed and florets separated
  • 1 tablespoon olive or rapeseed oil
  • 2 teaspoons onion powder
  • 2 teaspoons ground cumin
  • Salt and freshly milled black pepper

For the herb dressing

  • 1 tablespoon finely chopped fresh basil leaves
  • 2 tablespoons finely chopped fresh parsley leaves
  • 1 tablespoon capers
  • 1 garlic clove, crushed
  • 4 spring onions, finely chopped
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons lemon juice
  • 3 tablespoons extra virgin olive oil

To serve

  • 80g baby salad leaves, rinsed
  • Place the quinoa and stock into a large sauce pan and bring to a boil over a high heat. Reduce the heat, cover and cook for 15 minutes or until the liquid is absorbed. Set aside and keep warm.
  • Preheat the oven 220oC, 200oC Fan, Gas Mark 8.
  • To prepare the cauliflower; toss the cauliflower florets in oil and spices.  Arrange onto a non-stick flat roasting tray and roast in a hot oven for 10 minutes.
  • To prepare the herb dressing; in a small bowl, mix all the ingredients together, season and set aside.
  • Heat a griddle pan until hot.  Add the lamb cutlets or chops and cook for 2-3 minutes on each side.
  • To serve, arrange the quinoa onto four warm plates, top with salad leaves, cauliflower and lamb. Drizzle over the dressing before serving.

Tip: If preferred, cook the lamb cutlets or chops under a preheated moderate grill.

Recommend this recipe