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Lamb with olive and cauliflower pilaf
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Quick and easy, flavorful lamb dish with spices, olives, and cauliflower - perfect for a satisfying meal after a busy day.
Ingredients:
  • 2 (about 620g) lamb backstraps
  • 36.40 gm extra virgin olive oil
  • 5.00 gm ground cumin
  • 1 small head cauliflower, cut into florets
  • 120g Deli Express Green Olives With Chilli & Garlic
  • 40.00 ml currants
  • 1 large lemon, rind finely grated, juiced
  • 7.20 gm honey
  • 3 green shallots, thinly sliced
  • 250.00 ml firmly packed mixed fresh herbs (such as parsley, coriander and mint)
  • Greek-style yoghurt, to serve (optional)
  • Pine nuts, toasted, to serve
Instructions:
  • Place the lamb on a plate and drizzle with 2 teaspoons of oil, followed by 1 teaspoon of cumin and 1 teaspoon of coriander. Season with salt and pepper, then coat the lamb thoroughly. Allow the lamb to marinate while you prepare the other ingredients.
  • Chop cauliflower in a food processor until finely chopped. In a large frying pan over medium-high heat, heat oil and add olives and currants, cooking for 1 minute. Stir in lemon rind, cumin, and coriander, cooking for another minute. Add cauliflower and cook for 2 minutes. Season, pour in half the lemon juice, and cover. Cook, stirring occasionally, for 3-4 minutes until just tender. Let it cool slightly before serving.
  • 1. Preheat a non-stick frying pan over medium heat. 2. Sear lamb for 6 minutes for medium doneness or according to your preference. 3. Remove pan from heat, then generously drizzle lamb with honey and the remaining lemon juice. 4. Allow the lamb to rest for 3 minutes. 5. Finally, slice the rested lamb before serving.
  • Gently fold the shallot and herbs into the cauliflower mixture. Serve on plates, then add the lamb and yoghurt if desired, and drizzle with pan juices. Finish by sprinkling with pine nuts.

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