Spiced lamb chops with a cauliflower salad
4 serves
5 m
15 m
Ingredients
- ½ large head cauliflower, cut into florets
- 250 g can no added salt lentils, rinsed, drained
- ½ small red onion, finely chopped
- ½ cup fresh continental parsley leaves, chopped
- 150 g baby spinach leaves, roughly chopped
- 1 tablespoon olive oil
- Olive oil spray
- 10 g root ginger, coarsely chopped
- 4 garlic cloves
- 50 g reduced fat Greek yoghurt
- ½ teaspoon ground black pepper
- 3 teaspoon ground cumin
- ¾ teaspoon chilli powder
- 1 tablespoon garam masala
- 2 tablespoon lemon juice
- 8 lamb chops, fat trimmed (approximately 50 g each)
Method
Step 1
Preheat oven to 200 °C. Line 1 large baking tray with baking paper. Spread the cauliflower over prepared tray and sprinkle 2 teaspoon cumin over the cauliflower. Roast for 15 minutes.
Step 2
Meanwhile, place lentils, red onion, parsley, baby spinach, and olive oil in a large bowl and toss to combine.
Step 3
To make marinade for the lamb, blend together ginger, garlic, yoghurt, black pepper, 1 teaspoon cumin, chilli powder, garam masala and lemon juice until smooth using a hand held blender or food processor.
Step 4
Pierce the lamb all over with a fork and pour the marinade over the lamb, turning to coat well.
Step 5
Preheat a chargrill or large non-stick frying pan over medium heat and cook the chops for 2-3 minutes each side or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside to rest for 3 minutes.
Step 6
Add the cauliflower to the lentil salad and gently stir to combine. Serve lamb chops with lentil salad and lemon wedge.
