Sumac lamb Chops with Roasted Cauliflower Salad
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This Sumac Lamb Chops recipe is one to prepare ahead of time. Marinate the lamb overnight for best results. Recipe courtesy of Sandi Cooper Naturopathy.
Lamb Chop Ingredients:
-
2 tablespoons olive oil
-
Juice of ½ a lemon
-
1 heaped tablespoon sumac
-
1 teaspoon salt
-
½ teaspoon ground coriander seed
-
½ teaspoon cumin
-
½ teaspoon garlic powder
Cauliflower Salad Ingredients:
- ½ head cauliflower, broken into small florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 heaped teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon cumin powder
- ¼ cup sultanas
- 2-3 cups Leafy salad greens, washed and dried
- ¼ cup fresh coriander, leaves picked
- ¼ cup chopped and toasted cashew pieces
Method:
The day before;
- Mix the lamb chops with all of the marinade ingredients, ensuring they’re coated evenly.
- Leave in the fridge to marinade for at least a few hours, ideally overnight.
To make the salad
- Preheat the oven to 180°C fan forced.
- Mix the olive oil with the turmeric, salt, garlic powder and cumin. Add the cauliflower florets and toss well coating all the florets evenly.
- Spread the florets out on and oiled or lined baking tray and bake for 25-35 minutes, turning part way through until the florets have cooked through and are just beginning to turn golden and crispy on the edges. Stir through the sultanas and set aside to cool slightly.
- Add the leafy salad greens and the coriander leaves to a serving bowl. Stir through the cooled cauliflower, including any leftover seasoned olive oil from the tray and give it a good toss.
- Top with the toasted cashews.
Cook your chops
- Grill or BBQ your lamb chops until cooked to your liking.
- We did ours under the grill (high heat) for around 4 minutes a side, then rested for 5-10 minutes for a medium finish.
- Serve with the cauliflower salad, fresh avocado and season with cracked pepper.