Lamb with olive and cauliflower pilaf

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Mouth-watering lamb with spices, olives and cauliflower is a quick and easy recipe to cook up at the end of a long day.

• 2 (about 620g) lamb backstraps
• 2 tablespoons extra virgin olive oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 small head cauliflower, cut into florets
• 120g marinated green olives with chilli and garlic, halved
• 2 tablespoons currants
• 1 large lemon, rind finely grated, juiced
• 1 teaspoon honey
• 3 green shallots, thinly sliced
• 1 cup firmly packed mixed fresh herbs (such as parsley, coriander and mint)
• Greek-style yoghurt, to serve (optional)
• Pine nuts, toasted, to serve

Energy 1871kJ	Fat saturated 5.00g
Fat Total 26.00g	Carbohydrate sugars g
Carbohydrate Total 11.00g	Dietary Fibre 8.00g
Protein 40.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Place lamb on a plate. Add 2 teaspoons oil, 1 teaspoon cumin and 1 teaspoon coriander. Season. Turn to coat. Set aside to marinate.

2. Step 2

   Meanwhile, process cauliflower in a food processor until finely chopped. Heat remaining oil in a large frying pan over medium-high heat. Add olives and currants. Cook, stirring, for 1 minute. Add lemon rind and remaining cumin and coriander. Cook, stirring, for 1 minute. Add the cauliflower. Cook, stirring, for 2 minutes. Season well. Add half the lemon juice. Cook, covered, stirring occasionally, for 3-4 minutes or until just tender. Set aside to cool slightly.

3. Step 3

   Heat a non-stick frying pan over medium heat. Cook lamb, turning, for 6 minutes for medium or until cooked to your liking. Remove pan from heat. Drizzle with honey and remaining lemon juice. Set aside for 3 minutes to rest. Slice lamb.

4. Step 4

   Stir the shallot and herbs into cauliflower mixture. Divide among plates. Top with lamb and yoghurt, if using, and drizzle with pan juices. Sprinkle with pine nuts.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.