NZ Woman's Weekly

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

"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

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Issue 1541

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