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Spiced Lamb with Cauliflower Salad

This salad is full of wonderful colours and flavour combinations. The use of freekeh adds a lovely nutty flavour that complements the tender spiced lamb.

Spiced Lamb with Cauliflower Salad

Serves 4

2 tsp cracked black pepper

2 tsp coriander seeds, toasted

1 tsp cumin seeds, toasted

½ tsp allspice

1kg boneless lamb shoulder

olive oil, to drizzle

200ml verjuice

500g cauliflower florets

1½ cups cracked freekeh

200ml chicken stock

1 cup pomegranate seeds

¼ cup chopped pistachios

1 cup mint leaves

1 cup flat-leaf parsley 

1 small red onion, thinly sliced

75g tahini paste

¼ cup water

1 tbsp lemon juice

1 small garlic clove, crushed

Preheat the oven to 150°C. Place the pepper, coriander seeds, cumin seeds, allspice and 1 teaspoon sea salt in a mortar and pestle and pound to a fine ground. Rub half of the spice mix over the lamb, place in a tight fitting roasting tray, drizzle with oil and pour the verjuice into the pan. Cover with aluminium foil and roast for 3½ hours or until tender. Allow to cool then shred into large pieces. Return lamb to the pan with cooking juices.

Increase the oven to 200°C. Toss the cauliflower and remaining spice mix in a roasting tray and drizzle with oil. Roast for 20 minutes or until golden and crisp. Set aside.

Place the freekeh, stock and 300ml of water in a saucepan over high heat and bring to the boil, reduce heat to low, cover and cook for 12-14 minutes or until just tender. Cool. Place the freekeh, cauliflower, pomegranate, pistachios, mint, parsley and red onion in a bowl, season and toss to combine.

Place a large frying pan over high heat, add the lamb and cook, turning for 1-2 minutes or until crisp. Add to salad and toss to combine. Combine tahini, water, lemon juice and garlic in a bowl and drizzle over the salad to serve.

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