Spiced lamb chops with roasted cauliflower salad

Cooking Salads Spiced lamb chops with roasted cauliflower salad

Pair juicy lamb chops with a roast cauliflower, mint, and radish salad for a fresh weeknight meal.

Lables: Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 220C. Line a baking tray with baking paper.
  2. Combine fennel seeds, cauliflower and 1 tablespoon oil in a bowl. Season. Place on the lined tray. Roast for 20 mins or until cauliflower is browned and tender. Set aside for 10 mins to cool.
  3. Meanwhile, combine remaining oil, cinnamon and cardamom in a bowl. Season. Add lamb and turn to coat. Heat a chargrill or large frying pan over medium heat. Cook lamb, in batches, for 3 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  4. Combine cauliflower, mint, onion, radish, celery and dressing in a bowl. Serve salad with lamb and toasted baguette.

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1 tsp fennel seeds
1/2 cauliflower, cut into florets
2 tbsp olive oil
1 tsp ground cinnamon
1 tsp ground cardamom
4 Coles Australian Lamb Forequarter Chops
1 cup mint leaves
1 red onion, cut into thin wedges
4 red radish, trimmed, thinly sliced
3 celery sticks, sliced
1/3 cup French dressing
Toasted baguette slices, to serve

Adv

Autors
Preparation time
25
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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