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Sumac lamb chops with roasted cauliflower salad

Our sumac lamb chops with roasted cauliflower salad is a delicious, family-friendly recipe for any time of year. Whilst you can enjoy them year round, we think they’re perfect for popping on the BBQ on a summer evening. Served with a roasted cauliflower salad that is both light and flavorsome, it’s a match made in heaven.

This is a super versatile recipe, one you can easily alter to suit your individual dietary needs. You can omit the nuts or sultanas, add extra greens, tomato or cucumber, swap out for other roast vegetables or play with the spice mix on the cauliflower.

Cauliflower can sometimes be considered a pretty boring vegetable by some, but tossed in spices and roasted it’s a whole other ball game. So before you write this recipe off you might want to give it a go – we hope you’ll be pleasantly surprised!

 

lamb chops and roasted cauliflower salad

Sumac lamb chops and roasted cauliflower salad

 

Ingredients

 

Lamb chops

1kg Lamb forequarter chops

2 tablespoons olive oil

Juice of ½ a lemon

1 heaped tablespoon sumac

1 teaspoon salt (optional, to taste)

½ teaspoon ground coriander seed

½ teaspoon cumin

½ teaspoon garlic powder

 

Cauliflower salad

½ head cauliflower, broken into small florets

2 tablespoons olive oil

1 teaspoon salt (optional, or to taste)

1 heaped teaspoon turmeric

½ teaspoon garlic powder

½ teaspoon cumin powder

¼ cup sultanas (optional)

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 an 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 barbeque 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 roasted cauliflower salad, fresh avocado and season with cracked pepper.

 

Looking for another delicious salad idea? Try this apple, fennel and green bean salad

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Sandi-Cooper-Naturapath

About Sandi

Sandi Cooper is an experienced Naturopath working in clinical practice for almost two decades. Her clients love her down-to-earth approach and her naturally caring qualities. Although Sandi is experienced in most areas of clinical practice, she has a special interest in children’s health and nutrition, working with parents to get the best outcomes for their children.

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