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Lamb, roasted cauliflower and broccolini bowl
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Luscious chargrilled lamb paired with crispy roasted cauliflower in a satisfying protein bowl, ideal for any meal.
Ingredients:
  • 1/2 large head cauliflower, cut into florets
  • 2 large carrots, peeled, thinly sliced diagonally
  • 6.00 gm sesame seeds
  • 2.50 gm ground cumin
  • 2 bunches broccolini, trimmed, cut into 6cm lengths
  • 400g can borlotti beans, rinsed, drained
  • 1/4 red onion, finely chopped
  • 9.20 gm extra virgin olive oil
  • 31.50 gm fresh lemon juice
  • 400g lamb leg steaks
  • 90g (1/3 cup) natural yoghurt
  • 20.00 ml chopped fresh mint leaves
  • 80g rocket
Instructions:
  • Preheat oven to 200C/180C fan forced. Line 2 large baking trays with baking paper. Arrange cauliflower and carrots on one tray. Sprinkle with sesame seeds and cumin, then lightly spray with oil. Roast for 25 minutes until golden and tender. Place broccolini on the second tray and roast for 8-10 minutes until tender.
  • Combine the beans, onion, oil, and 2 tsp lemon juice in a bowl, then season to taste.
  • Preheat a chargrill pan over high heat and lightly coat with oil. Sear the lamb for 2 minutes on each side for a perfect medium cook or to your preferred doneness. Rest on a plate, loosely covered with foil, for 3 minutes. Slice thinly before serving.
  • Mix together the yogurt, mint, and remaining 1 tablespoon of lemon juice in a bowl. Divide the lamb, roasted vegetables, rocket, and bean mixture among bowls, then drizzle with the yogurt dressing and sprinkle with pepper to taste.

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