Cumin lamb with caramelised cauliflower
Nutrition Info.(per serve)
- 500g lean lamb sirloin steak
- 1 teaspoon cumin seeds
- 5 cups (600g) cauliflower florets
- 2 cups spinach, trimmed, roughly chopped
- 1 red onion, thinly sliced
- 2 cloves garlic, minced
- 1 lemon, zest and juice
- 1 tablespoon extra-virgin olive oil
- 3 cups cooked couscous
Total fat 17g
Saturated fat 5g
Dietary fibre 7g
1 Spray a large frying pan with oil and place over a high heat. Rub lamb with cumin seeds and season with freshly ground black pepper. Pan-fry lamb for 3-4 minutes each side or until cooked to your liking. Transfer to a plate and cover to keep warm.
2 Meanwhile, steam/microwave cauliflower for 3-4 minutes until tender. Steam/microwave spinach for 2 minutes until tender. Drain well.
3 Lightly spray a frying pan with oil. Place over a high heat and add cauliflower and onion. Cook until browned. Add garlic and lemon zest. Cook for 1 more minute. Fold through spinach and toss through lemon juice and olive oil.
4 Thickly slice lamb and serve with caramelised cauliflower and couscous.
Make it gluten free: Use brown rice or quinoa instead of couscous.