Lamb with Olive & Cauliflower Pilaf

  • 10min prep
  • 20min cook
  • 4 Servings


  • 2 (about 620g) lamb backstraps

  • 2 tablespoons extra virgin olive oil

  • 2 teaspoons ground cumin

  • 2 teaspoons ground coriander

  • 1 small head cauliflower, cut into florets

  • 120g marinated green olives with chilli & garlic, halved

  • 2 tablespoons currants

  • 1 large lemon, rind finely grated, juiced

  • 1 teaspoon honey

  • 3 green shallots, thinly sliced

  • 1 cup firmly packed mixed fresh herbs (such as parsley, coriander and mint)

  • Greek-style yoghurt, to serve (optional)

  • Pine nuts, toasted, to serve


  • Place lamb on a plate. Add 2 teaspoons oil, 1 teaspoon cumin and 1 teaspoon coriander. Season. Turn to coat. Set aside to marinate.

  • Meanwhile, process cauliflower in a food processor until finely chopped. Heat remaining oil in a large frying pan over medium-high heat. Add olives and currants. Cook, stirring, for 1 minute. Add lemon rind and remaining cumin and coriander. Cook, stirring, for 1 minute. Add the cauliflower. Cook, stirring, for 2 minutes. Season well. Add half the lemon juice. Cook, covered, stirring occasionally, for 3-4 minutes or until just tender. Set aside to cool slightly.

  • Heat a non-stick frying pan over medium heat. Cook lamb, turning, for 6 minutes for medium or until cooked to your liking. Remove pan from heat. Drizzle with honey and remaining lemon juice. Set aside for 3 minutes to rest. Slice lamb.

  • Stir the shallot and herbs into cauliflower mixture. Divide among plates. Top with lamb and yoghurt, if using, and drizzle with pan juices. Sprinkle with pine nuts.