- List Of Ingredients
- 2 lamb rumps (about 250g each)
- 1 tsp dried rosemary
- 1 tbsp coconut oil or butter
- olive oil, to serve
- chilli flakes, to serve
- salt and freshly ground black pepper, to taste
- Cauliflower mash
- 1 cauliflower, roughly chopped
- 1 tbsp coconut oil or butter
- 1 onion, finely chopped
- 2 garlic cloves,crushed
- 11 tbsp dried rosemary
- Serves 2
Method
Preheat the oven to 190°C/375°F/gas mark 5.
Trim off any excess fat on the lamb and score the top with a sharp knife. Season with salt and pepper and sprinkle over the rosemary.
Heat a pan with the 1 tablespoon of oil or butter and cook the lamb fat side down for 4 minutes, turning it over every minute until browned. Pop it in the oven for 15 minutes then leave it to rest for 5 minutes.
To make the cauliflower mash, cook the cauliflower in a pan of boiling water for 7–10 minutes, until it is cooked through. Drain.
Meanwhile, heat the oil or butter in a frying pan and throw in the onion. Sauté for 3 minutes then throw in the garlic, a big pinch of salt and the rosemary.
Cook for another 3 minutes then leave to cool slightly. Mash the onion mix with the cauliflower, scraping out all the spices and oil from the pan.
Serve the mash and lamb together with a drizzle of olive oil, salt and pepper, a pinch of chilli flakes and a big smile.
