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 the extra virgin olive oil. Add sumac 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 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 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.


Sumac is available in large supermarkets. But if you don’t have sumac in the cupboard, you could use paprika or just extra cumin instead.

Ingredients Chevron Icon

  • 3 Lamb back strap (approx. 700g in total)
  • 5 Tbsp Cobram Estate Robust Extra Virgin Olive Oil, plus extra 4 Tbsp for dressing
  • 1 ½ tsp ground sumac
  • 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