| | Spiced lamb chops with roasted cauliflower salad
Spiced lamb chops with roasted cauliflower salad
Spiced lamb chops with roasted cauliflower salad 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 220C. Line a baking tray with baking paper.
  2. Combine fennel seeds, cauliflower and 1 tablespoon oil in a bowl. Season. Place on the lined tray. Roast for 20 mins or until cauliflower is browned and tender. Set aside for 10 mins to cool.
  3. Meanwhile, combine remaining oil, cinnamon and cardamom in a bowl. Season. Add lamb and turn to coat. Heat a chargrill or large frying pan over medium heat. Cook lamb, in batches, for 3 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  4. Combine cauliflower, mint, onion, radish, celery and dressing in a bowl. Serve salad with lamb and toasted baguette.
Time for preparing:
20 min.
Servings:
4

Ingredients:

  • 1 teaspoon fennel seeds
  • 1/2 cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 4 Coles Australian Lamb Forequarter Chops
  • 1 cup mint leaves
  • 1 red onion, cut into thin wedges
  • 4 red radish, trimmed, thinly sliced
  • 3 celery sticks, sliced
  • 1/3 cup (80ml) French dressing
  • Toasted baguette slices, to serve
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