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Lamb with cauliflower tabbouleh
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate lamb backstrap with vibrant cauliflower salad, featuring burghul, cranberries, nuts, mint, and coriander.
Ingredients:
  • 1 lemon, plus lemon wedges to serve
  • 2 garlic cloves
  • 2 long red chillies, chopped
  • 500.00 ml flat-leaf parsley leaves
  • 150ml olive oil
  • 4 lamb backstraps
  • 150g burghul (cracked wheat) (see note)
  • 1 small cauliflower, cut into small florets (you need 250g florets)
  • 60g dried cranberries (craisins) (see note)
  • 75g toasted walnuts, chopped
  • 250.00 ml mint leaves, chopped
  • 250.00 ml coriander leaves, chopped
Instructions:
  • Grate the lemon zest and add half to a blender along with the garlic, chili, and 1 cup of parsley. While blending, slowly pour in about 50ml of oil until you have a smooth paste. Coat the lamb with the chili mixture in a bowl and set aside.
  • Place the burghul in a bowl with 1 cup (250ml) boiling water. Let it sit for 15 minutes until softened, then use a fork to fluff.
  • Cook the cauliflower in boiling salted water for 6-8 minutes until just tender. Drain and refresh under cold water. Add the cauliflower to the burghul along with cranberries, nuts, mint, coriander, remaining zest, and chopped parsley.
  • Preheat a chargrill or frypan over medium-high heat. Sear lamb for 2-3 minutes on each side for your desired doneness. Let it rest for 5 minutes before serving.
  • Extract the juice from the lemon. Combine it in a small bowl with the rest of the oil and whisk together. Season with salt and pepper according to your preference before adding the mixture to the burghul mixture, gently tossing everything together.
  • Slice the succulent lamb and present it with the flavorful cauliflower tabbouleh alongside zesty lemon wedges.

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