Spiced lamb steaks with charred cauliflower

30 Min
pretty easy
4 People
Rating starstarstarstarstar_border
Seared lamb steaks with roasted cauliflower, grapes, parsley and golden turmeric dressing.

No lamb option - replacement is beef rump steaks
1. Set oven to 220ºC.
 Cut cauliflower into small florets. Combine 1 tbsp cumin, 2 tbsp oil, salt and pepper. Rub over cauliflower on a lined oven tray until coated. Roast in oven for 20 minutes, or until charred.

2. Roughly chop parsley. Halve grapes. Set aside with rocket leaves.

3. Whisk together 3 tbsp olive oil, 2 tbsp vinegar, 1 tsp turmeric and crushed garlic. Season to taste with salt and pepper.

4. Place seeds in dry frypan over medium-high heat. Toast for 2-3 minutes, or until golden. Set aside to cool, reserve pan.

5. Coat lamb with 1 tsp cumin, 1 tbsp oil and season with salt and pepper. Reheat pan over medium-high heat. Cook lamb for 4-5 minutes on each side, or until cooked to your liking.

6. Toss cauliflower with salad ingredients and seeds. Divide between plates with lamb steaks and spoon over turmeric dressing to taste.

You can use cumin seeds instead of ground cumin on the cauliflower.

No lamb option - replacement is beef rump steaks
Cook for the same time as lamb.
cauliflower 1
parsley 1/2 packet
Grapes 250g
Rocket leaves 1/2 bag (100g)
Garlic 1/2 clove
Sunflower/pepita seeds 1/2 packet (30g)
Lamb steaks 600g

From your pantry:
oil (for cooking + olive), salt, pepper, white wine vinegar, ground cumin, ground turmeric