Lamb with tahini sauce
2 x 3 second spray(s)
700 g, (1/2 medium), cut into florets
1 medium, sliced into wedges
¼ cup(s), (60ml)
1 clove(s), crushed
dried chilli flakes
lean lamb leg steak
560 g, (buy 600g), fat trimmed
chickpeas, canned, rinsed, drained
240 g, (400g can)
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper, then place cauliflower and onion on top. Lightly spray with oil and bake for 35–40 minutes or until golden. Add chickpeas for the last 5 minutes of cooking to warm through, stirring in parsley just before serving.
- Meanwhile, combine tahini, juice, ground cumin, garlic and 1/3 cup (80ml) warm water in a medium bowl. Season with salt and freshly ground black pepper, then set aside.
- Combine ground coriander, cumin seeds and chilli in a small bowl, then rub mixture all over lamb. Lightly spray a large non-stick frying pan with oil and place over medium-high heat. Add lamb and cook for 3–4 minutes each side for medium, or until meat is cooked to your liking. Cover meat with foil and rest for 5 minutes before thinly slicing. Serve lamb with roasted cauliflower and chickpeas, drizzled with tahini sauce.