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Spiced lamb chops with a cauliflower salad

Spiced lamb chops with a cauliflower salad


4 serves

5 m

15 m


  • 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)


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.

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