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Serves
US | Metric
Ingredients
  • 4 Lamb Chops
  • 1 tbsp Olive Oil
  • 1 tsp Herb de Provence
  • Salt and pepper
Roast Caulflower Salad
  • 1 Medium Cauliflower cut into small florets
  • 1 White onion, roughly chopped
  • 1 Heaped teaspoon Ground cumin
  • 25 g Parsley, shopped
  • 10 g Mint, chopped
  • 10 g Tarragon, chopped
  • Seeds from a small pomegranate
  • 40 g Pistachios, lightly toasted
  • Olive oil
  • Salt and pepper
Grilled Lamb Chops, Roast Cauliflower, Pistachio & Pomegranate Salad Grilled Lamb Chops, Roast Cauliflower, Pistachio & Pomegranate Salad

Grilled Lamb Chops, Roast Cauliflower, Pistachio & Pomegranate Salad

Some easy weekday dinner inspo!

Prep 15 minutes
Total 35 minutes

Lamb:

  • Marinate the lamb in the olive oil, herbs, salt and pepper 20 minutes before cooking.
  • When ready to cook, heat oil in a deep frying pan. Place the lamb fat side down to render the fat for 4 minutes on a medium heat.
  • Once the fat has crisped up nicely cook for 4 minutes on once side and flip and cook for a further 3 minutes on the other side.
  • Remove from heat and leave to rest.

Roast Cauliflower Salad:

  • Toss the chopped cauliflower, cauliflower leaves and onion in olive oil, salt, pepper and cumin and roast on a baking tray in the oven at 180℃ for 25 minutes. if the cauliflower is still to al dente cook for a further 5 mins.
  • Remove from the baking tray and place into a large mixing bowl. Add the parsley, mint, tarragon, toasted pistachios and pomegranate seeds and lightly toss until well mixed and its ready to serve.
Grilled Lamb Chops, Roast Cauliflower, Pistachio & Pomegranate Salad Grilled Lamb Chops, Roast Cauliflower, Pistachio & Pomegranate Salad

Grilled Lamb Chops, Roast Cauliflower, Pistachio & Pomegranate Salad

Some easy weekday dinner inspo!

favorite
print
like
Prep 15 minutes
Total 35 minutes
Serves
US | Metric
Ingredients
  • 4 Lamb Chops
  • 1 tbsp Olive Oil
  • 1 tsp Herb de Provence
  • Salt and pepper
Roast Caulflower Salad
  • 1 Medium Cauliflower cut into small florets
  • 1 White onion, roughly chopped
  • 1 Heaped teaspoon Ground cumin
  • 25 g Parsley, shopped
  • 10 g Mint, chopped
  • 10 g Tarragon, chopped
  • Seeds from a small pomegranate
  • 40 g Pistachios, lightly toasted
  • Olive oil
  • Salt and pepper

Lamb:

  • Marinate the lamb in the olive oil, herbs, salt and pepper 20 minutes before cooking.
  • When ready to cook, heat oil in a deep frying pan. Place the lamb fat side down to render the fat for 4 minutes on a medium heat.
  • Once the fat has crisped up nicely cook for 4 minutes on once side and flip and cook for a further 3 minutes on the other side.
  • Remove from heat and leave to rest.

Roast Cauliflower Salad:

  • Toss the chopped cauliflower, cauliflower leaves and onion in olive oil, salt, pepper and cumin and roast on a baking tray in the oven at 180℃ for 25 minutes. if the cauliflower is still to al dente cook for a further 5 mins.
  • Remove from the baking tray and place into a large mixing bowl. Add the parsley, mint, tarragon, toasted pistachios and pomegranate seeds and lightly toss until well mixed and its ready to serve.