Lamb roast on cauliflower mash
Nutrition Info.(per serve)
- oil spray
- 400g boneless lamb roast
- salt and freshly ground
- black pepper
- 1/2 head cauliflower, cut in florets
- 400g can butter beans, drained, rinsed
- 1/3 cup trim milk
- 1 tablespoon olive oil
- 3 tomatoes, diced
- 1 tablespoon capers, rinsed, drained
- 4 cups steamed green vegetables, to serve
Total fat 14g
Saturated fat 4g
Dietary fibre 10g
1 Preheat oven to 180°C. Place a frying pan over a medium-high heat. Spray lamb with oil and season with freshly ground black pepper. Cook lamb for 3 minutes on each side until golden brown. Transfer lamb to a baking tray and bake for 10-15 minutes or until cooked through.
2 Meanwhile, microwave or boil cauliflower until tender. Transfer to a bowl and add butter beans, milk and olive oil. Use a stick blender to blend until mixture is thick and smooth. Add a little hot water, 1 tablespoon at a time, if required. Season with salt and pepper.
3 Reheat frying pan over a medium-high heat. Add tomatoes and capers. Cook for 2-3 minutes until heated through. Spoon cauliflower mash onto serving plates. Slice lamb, place on top of mash then top with tomato mixture. Serve with vegetables.
For a more filling meal, double the cauliflower, butter beans and milk for more mash.
Hanu de Jong
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