Garlic Lamb with Cauliflower Tabouli

By Marcus Braid on November 25, 2015 in

Some of you will absolutely love this cauliflower tabouli because it’s paleo, while others will fall for its charms because it’s gluten-free and low-carb. Most importantly, though, using grated cauliflower instead of the traditional cracked wheat tastes sensational. It goes into the mix with the freshness of coriander, parsley and mint, sweet cherry tomatoes and the tang of lemon. Topped with garlicky lamb leg steaks and toasted pistachios, it’s a simple and delicious dinner that you can whip up in a flash.

Cooking time: 30 minutes

Ingredients:
2 garlic cloves
250g cauliflower
1 banana shallot
30g coriander
60g parsley
30g mint
125g cherry tomatoes
1 lemon
3 x 120g lamb leg steaks
30g pistachios
1/3 cup extra virgin olive oil
Salt and pepper to taste

1. Prepare ingredients – Finely chop the garlic, finely grate the cauliflower and finely chop the shallot. Wash the coriander roots well and finely chop with the parsley, including the stems. Coarsely chop the mint leaves and tomatoes. Juice the lemon.
2. Tenderise lamb – Using a meat mallet or rolling pin, gently pound the lamb until 2cm thick.
3. Marinate lamb – Combine the garlic with 2 teaspoons of lemon juice, salt and pepper in a bowl, then add the lamb and mix to coat. Set aside to marinate until needed.
4. Toast pistachios – Place the pistachios in the cold frying pan over medium heat. Toast for 3-5 minutes until golden, tossing regularly. Remove and coarsely chop.
5. Make tabouli – Combine the cauliflower, shallot, herbs, tomatoes, remaining lemon juice and 2 table spoons of oil in a bowl. Season to taste with salt and pepper, then set aside until ready to serve.
6. Cook lamb – Heat a large chargrill or frying pan over medium-high heat. Cook lamb for 2-3 minutes each side until done to your liking. Remove and set aside to rest for 3 minutes. Thickly slice. Divide tabouli between plates. Scatter with pistachios then arrange the lamb cutlets on top.