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Photo of Lamb with tahini sauce by WW

Lamb with tahini sauce

Total Time
50 min
10 min
40 min
Serve this cumin-crusted lamb and roasted cauliflower and chickpea with a tahini sauce for an exotic taste of the Middle East


Oil spray

2 x 3 second spray(s)


700 g, (1/2 medium), cut into florets

Red onion

1 medium, sliced into wedges


2 tbs

Lemon juice

¼ cup(s), (60ml)

Ground cumin

1 tsp


1 clove(s), crushed

Ground coriander

1 tsp

Ground cumin

½ tsp

Dried chilli flakes

¼ tsp

Lamb leg steak, raw

560 g, (buy 600g), fat trimmed

Canned chickpeas, rinsed and drained

240 g, (400g can)


  1. 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.
  2. 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.
  3. 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.


SERVING SUGGESTION: Salad of chopped tomato, cucumber, sliced green shallots, fresh mint leaves and Turkish bread.Salad of chopped tomato, cucumber, sliced green shallots, fresh mint leaves and Turkish bread.