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Spiced lamb chops with roasted cauliflower salad
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Succulent lamb chops with roasted cauliflower, mint, and radish salad for a flavorful and quick dinner.
Ingredients:
  • 1 tsp fennel seeds
  • 1/2 cauliflower, cut into florets
  • 36.40 gm olive oil
  • 2.50 gm ground cinnamon
  • 1 tsp ground cardamom
  • 4 Lamb Forequarter Chops
  • 250.00 ml mint leaves
  • 1 red onion, cut into thin wedges
  • 4 red radish, trimmed, thinly sliced
  • 3 celery sticks, sliced
  • 80ml french salad dressing
  • Toasted baguette slices, to serve
Instructions:
  • Preheat your oven to 220C and prepare a baking tray by lining it with baking paper.
  • In a mixing bowl, toss together fennel seeds, cauliflower, and 1 tablespoon of oil. Season with salt and pepper. Spread the mixture on a lined baking tray. Roast in the oven for 20 minutes, or until the cauliflower is golden and fork-tender. Let it cool for 10 minutes before serving.
  • In a bowl, mix the remaining oil with cinnamon and cardamom, then season. Add the lamb and coat evenly. Heat a chargrill or large frying pan over medium heat. Cook the lamb in batches for 3 minutes on each side, or until it reaches your desired doneness. Transfer the lamb to a plate, cover with foil, and let it rest for 5 minutes before serving.
  • Mix together fresh cauliflower florets, fragrant mint leaves, sliced onion, crisp radish slices, and diced celery in a large bowl. Toss with the tangy dressing until well combined. Serve this vibrant salad alongside succulent lamb and crunchy toasted baguette. Bon appétit!

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