Lamb with Wintery Roast Cauliflower Salad

Lamb with Wintery Roast Cauliflower Salad

Cooking time


  1. Preheat oven to 200ºC. Put lamb in a large zip-lock bag with 2 Tbsp of Premiere Extra Virgin Olive Oil. Add paprika and cumin then massage to coat. Set aside.
  2. Cut cauliflower into florets and transfer to a large roasting tray. Add garlic and remaining 3 Tbsp of Premiere Extra Virgin Olive Oil, then season generously. Roast for 20 minutes or until cauliflower is golden.
  3. Meanwhile, heat a large non-stick frying pan over med-high heat. Add lamb to pan and pan-fry for 12 minutes, turning occasionally or until cooked to your liking. Set aside on a plate, cover loosely with foil and allow to rest for 5 minutes. Thinly slice.
  4. Put warm roasted cauliflower into a large bowl and add almonds, currants, lemon zest and juice, mint, parsley and lamb. Toss well and season. Combine vinegar, honey and Premiere Extra Virgin Olive Oil in a small bowl and whisk to combine. Drizzle half over the salad, toss again. Serve remaining dressing on the side.

Ingredients Chevron Icon

  • 3 lamb back straps (approx. 700g in total)
  • 5 tbsp Cobram Estate Premiere Extra Virgin Olive Oil, plus extra 4 Tbsp for dressing
  • 1 ½ tsp ground paprika
  • 1 ½ tsp ground cumin
  • 1 small cauliflower, leaves removed (about 1kg without leaves)
  • 2 cloves garlic, crushed
  • Sea-salt flakes and freshly ground black pepper, to season
  • ½ cup dry roasted natural almonds, roughly chopped
  • ¼ cup currants
  • Finely grated zest of ½ lemon and juice of 1 lemon
  • ½ cup mint leaves, torn
  • ½ cup flat leaf parsley leaves, finely chopped
  • 4 tbsp red wine vinegar
  • 3 tsp honey