Roasted Spring Lamb with Za’atar CauliflowerOctober 30, 2014
This warm and tangy recipe is coloured with nutritious and fresh produce and guaranteed to satisfy everyone!
Ingredients for two people
|1/2 head||cauliflower, cut into florets|
|1||red onion, sliced|
|1 tin||chickpeas, drained & rinsed|
|2 tsp||HelloFresh za’atar spice mix|
|4 tbs||olive oil|
|1 handful||parsley, finely chopped|
|1||garlic clove, peeled & crushed|
|1||lemon, juiced & zested|
Preheat the oven to 200ºC.
For the cauliflower
Toss the cauliflower, onion, chickpeas, za’atar and half of the olive oil together. Lay out on a lined baking tray and bake for 15-20 minutes or until the cauliflower is golden. Remove from the oven and toss through the parsley..
For the lamb
Score the lamb fat diagonally across the lamb roast. Combine the garlic, lemon zest, a good grind of salt and pepper, and the remaining olive oil in a bowl. Rub the mixture onto the lamb. Heat a large oven-proof pan over medium heat. Cook the lamb for 4 minutes, fat side down to render crust.
Place the pan into the oven and cook for 12-15 minutes or until the lamb is cooked medium-rare (or for a little longer if you like it well done).
Transfer to a chopping board and allow to rest for a couple of minutes, then thinly slice the lamb.
Serve the sliced lamb along with the roasted cauliflower and an extra squeeze of lemon juice if you like.
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