NZ Woman's Weekly

Lamb and cauliflower salad with mint glaze

Lamb and cauliflower salad with mint glaze
  • Meal Type

  • Servings

  • Courses


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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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