Lamb Cutlets with Roasted Cauliflower
This healthy dinner of Lamb Cutlets with Roasted Cauliflower is easy to make and tastes amazing! The Green Tahini Dressing uplifts the whole dish.
Marinating meat with rosemary has been shown to significantly reduce the cancer causing compounds caused by cooking meat at high temperatures. (1)
Serves 2.
Ingredients
- 4 x lamb cutlets, french trimmed
- Few sprigs of rosemary, finely chopped
- 2 cloves of garlic, peeled and left whole
- 25 ml olive oil
For the Cauliflower
- 1/2 head of cauliflower, broken into florets
- 1/2 can of chickpeas, drained and rinsed
- 1 tsp fennel seeds
- 2 tbsp olive oil
- 2 tbsp pomegranate seeds (optional)
For the Green Tahini
- 1/2 clove of garlic
- 2 tbsp tahini
- Juice of one lemon
- 2 tbsp luke warm water
- 1tsp maple syrup
- Small bunch of parsley
Marinate the lamb with rosemary, garlic and olive oil for a few hours if you have time. Remove the cutlets from the fridge ten minutes before you start cooking.
Heat the oven to 180C Fan. Toss the cauliflower, garlic, fennel seeds and 1 tbsp of olive oil, season with salt and pepper and roast for 30 minutes.
Meanwhile, make the green tahini sauce by whizzing together the ingredients, adding more water if needed to achieve a smooth consistency.
Add the chickpeas to the tray with the remaining olive oil and cook for 10 minutes more.
Finally, heat a griddle pan and cook the cutlets for 3-5 minutes on each side (be sure to remove the garlic cloves first so as not to burn) The cutlets should be caramelised on the outside and still a little pink on the inside. Rest for a few minutes before serving.
Enjoy my Lamb Cutlets with Roasted Cauliflower!
You might also like my Goji Chicken with Buckwheat Noodles.
(1) Puangsombat, K and Smith JS (2010) Inhibition of heterocyclic amine formation in beef patties by ethanol extracts of rosemary, J 1 Food Sci 75 (2) 40-47.
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