This Spiced Lamb with Cauliflower Salad recipe 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
Ingredients:
2 tsp cracked black pepper
2 tsp coriander seeds, toasted
1 tsp cumin seeds, toasted
½ tsp allspice
1 Leg of Lamb
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
Method:
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.
