Serves 4
750g cauliflower, stem removed and chopped
4 x 200g lamb backstraps, cut into 3cm pieces
1 tsp allspice
1 tsp ground cumin
Sea salt and cracked black pepper
2 Tbsp olive oil
2 red onions, cut into wedges
1 Tbsp lemon juice
Flat-leaf parsley leaves and mint leaves
250g truss cherry tomatoes, roasted
1 Place the cauliflower in a food processor and process until mixture resembles small grains. Set aside.
2 Place the lamb, allspice, cumin, salt and pepper in a bowl and mix to combine.
3 Thread the lamb on to skewers and brush with 1 Tbsp olive oil.
4 Heat the remaining oil in a large frying pan over medium heat. Add the onion and cook for 3 minutes. Add the cauliflower and cook for a further 6-8 minutes or until lightly browned.
5 Remove from pan and keep warm. Increase heat to high, add the skewers and cook for 2 minutes each side for medium-rare or until cooked to your liking.
6 Place the cauliflower mixture, lemon juice, salt and pepper in a bowl and mix to combine. Top with the skewers, parsley and mint and serve with the roasted tomatoes.
* For more recipes by Donna Hay click here.
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