The Perfect Roast Lamb + Turmeric Cauliflower Salad
I love a roast dinner especially shared with family and friends. Typically roast meals can be quite heavy so I wanted to share with you a recipe that is both satisfying and light.
Servings 6
Ingredients
The Perfect Roast Leg of Lamb
- 2.5 kg leg of organic, grass fed lamb
- Zest of 2 lemons
- Juice of 2 lemons
- 1/2 cup extra virgin olive oil
- 4 cloves garlic, minced
- 1/4 cup fresh rosemary, finely chopped
- 1/4 cup fresh oregano, finely chopped
Turmeric Cauliflower Salad
- 1 head of cauliflower, cut into florets
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin seeds
- 2 tbsp extra virgin olive oil
- Sea salt and black pepper
- 120 g rocket
- Juice of half a lemon
- 1/4 cup extra virgin olive oil
- 1/2 tsp oregano
- 1/4 pomegranate, jewels removed
- 1/4 cup almond flakes
Instructions
The Perfect Roast Leg of Lamb
- Combine lemon zest, juice, olive oil, garlic and fresh herbs.
- Place lamb in a glass container/bowl and cover well with thee marinade ingredients (except lemon). Seal and refrigerate for minimum 4- 6 hours (overnight - 24 hours will enhance flavours and tenderise meat). Add lemon juice before cooking (or up to 2 hours before).
- Pre-heat oven to 180’C.
- Place lamb on a roasting tray and cook for 1 hour 40 mins or until cooked to liking (approx 20 minutes per 500g).
- Allow to rest for 15 minutes before slicing.
Turmeric Cauliflower Salad
- Preheat oven to 180 degrees.
- Place cauliflower florets into a large baking dish.
- Cover cauliflower with salt, pepper, turmeric, cumin and olive oil.
- Use hands to toss until cauliflower is evenly coated.’
- Place in the oven and bake for 20-25 minutes or until cauliflower is soft and browning slightly on the top.
- Once cauliflower is cooked, remove from the oven.
- Place rocket leaves in a salad bowl, top with cauliflower, pomegranate jewels and flaked almonds.
- In a small jar add olive oil, lemon juice and oregano. Shake vigorously and then drizzle over the top of the salad.
Video
Notes
Tips:
- Marinate your meat the day before for the perfect tender meat.
- Left over lamb also makes for great lunch meat.
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