NZ Woman's Weekly

Lamb and cauliflower salad with mint glaze

Lamb and cauliflower salad with mint glaze
  • Meal Type

    Lamb
  • Servings

    4
  • Courses

    Dinner

A roast means many things to different people. It could be a family tradition, or a full-flavoured feast shared with a glass of wine.

  • 2 tbsp liquid honey
  • ½ cup olive oil
  • 2 tbsp rosemary, chopped
  • 1 clove garlic, finely chopped
  • 1 tbsp wholegrain mustard
  • 2 tbsp apple cider vinegar
  • Sea salt and cracked pepper
  • 1 butterflied lamb leg (approx 600g)
  • ¼ cauliflower, sliced into florets or even-sized pieces
  • 1 fennel bulb, sliced
  • ½ cup mint jelly
  • 2 tbsp lemon juice
  • 2 tbsp hot water
  • 2-3 cups winter green salad leaves (baby spinach and kale, mesclun, etc)

1 Preheat the oven to 180ºC.  Combine the honey, olive oil, rosemary, garlic, mustard, vinegar and seasoning in a jar and shake well.

2 Arrange the lamb on a roasting tray lined with baking paper and cover in half the marinade. Roast for 20-30 minutes (depending on thickness) until medium rare. Rest for 8-10 minutes.

3 In a separate pan, arrange the cauliflower and fennel. Toss with the remaining oil and roast for 15-20 minutes until tender and golden.

4 Combine the mint jelly, lemon juice and hot water in a jar, or jug, and stir well. To serve, arrange the greens on a platter and top with the roasted fennel, cauliflower and sliced lamb. Drizzle with the mint jelly glaze.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-29-2014 issue

Subscribe to the magazine

Rebecca Gibney on being fab and 50!

In this week's issue of New Zealand Woman's Weekly, Rebecca Gibney talks turning 50.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.

Subscribe