Roasted cauliflower with lamb
Photo by Tamara West
Cauliflower may just be the star of the show tonight.
- Heat the oven to 220C. Line a shallow roasting dish with baking paper.
- Place cauliflower florets in a saucepan of lightly salted boiling water and blanch (about 1 minute). Drain in a colander and leave to drain well while you cook the lamb.
- Rub the lamb rumps with 1 Tbsp of the olive oil and grind over black pepper. Heat a frying pan over a medium-high heat and brown lamb rumps on both sides. Transfer to a roasting dish and place in the oven for 12-15 minutes for medium-rare lamb. Remove from roasting dish on to a warmed plate, season with salt and cover with foil and a clean tea towel. Set aside to rest and keep warm.
- Reduce the oven temperature to 200C.
- Place florets in a single layer in the roasting dish, drizzle over remaining 2 Tbsp of olive oil and sprinkle with sumac and ground cumin. Season with salt and freshly ground black pepper and toss well so all the florets are evenly coated.
- Place in the oven and roast for 15 minutes. Remove from oven, squeeze over a little lemon juice and scatter with chopped parsley.
- Slice the lamb rumps and serve with the roasted cauliflower and yoghurt. Wilted spinach is good here too.