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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.
Keyword Dairy Free, Egg Free, Gluten Free, Grain Free, No Added Sugar, Nut Free, Preservative Free, Soy Free
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 6


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


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. 



  • Marinate your meat the day before for the perfect tender meat.
  • Left over lamb also makes for great lunch meat.
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