Mix up your meal and make this recipe with your favourite cut of lamb, such as cutlets or leg steaks. Simply cook to your liking, then sprinkle with the parsley mixture.
- Heat half the oil in a frying pan over high heat. Cook the lamb for 2-3 mins each side or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 2 mins to rest.
- Meanwhile, combine lemon rind, thyme and two-thirds of the parsley on a shallow plate.
- Press the rested lamb into the herb mixture and roll to evenly coat. Thickly slice.
- Combine lemon juice, mustard and remaining oil in a large bowl. Add the pine nuts, cauliflower, spinach, currants and remaining parsley. Toss gently to combine. Serve lamb with cauliflower salad.
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Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set