Lamb Rump with Almond, Sour Currant and Cauliflower Rice

Serves: 4

After my birthday in June this year, we both agreed that after months and months of fine food and wine – at home and out – the time had come to reverse course.

There were a few strategies that worked.

One of them – calorie counting – was great. It helped eliminate snacking, put an end to my morning cappuccinos and made me make informed (and smarter) decisions about how much olive oil I should be drizzling on salads

(I.E. none at all.)

Another was the world of 300 calorie meals where I learnt of zoodles (zucchini noodles), squash pasta (substituting pasta for pumpkin), cauliflower pizza bases (amazing) and cooking with plenty of prawn and turkey.

Cauliflower rice is something I have previously written about as a genius alternative to rice and during our few months of lean cooking, I really dialled up Cauliflower rice and what we did with it. (After it is cooked, try toasting it in a wok: amazing.)

This dish cooked by Nat last night is excellent on quite a few levels.

Firstly, it is just plain delicious. It’s really tasty, it’s light, it’s aromatic.

Secondly, it’s healthy.

Thanks to the wonderful cauliflower rice.

I’ve learnt a long time ago that healthy eating didn’t mean compromising on flavour. More recently, I learnt that healthy eating didn’t mean smaller portions and being hungry.

Save your carbs and calories for the weekend and give this cracker a go.

Ingredients

1 tbsp garam masala
2 garlic cloves, finely grated
2 tbsp vegetable oil
4 lamb rumps (about 200gm): we used lamb backstrap
1/3 cup rice wine vinegar
Plain yoghurt and vinegar to serve

Cauliflower Rice

600gm cauliflower, coarsely chopped
1 tbsp vegetable oil
1 eschallot, finely chopped
1cm piece ginger, finely grated
1 garlic clove, finely chopped
1 sprig fresh curry leaves
1 tsp ground turmeric
3 tsp nigella (cumin) seeds
1/3 cup currants
1/2 cup roasted almonds
1 cup coriander, coarsely chopped

Method

  1. Preheat the oven to 200c. Combine the garam masala, garlic and half the oil in a large bowl, season to taste, add lamb and massage to coat well. Heat the remaining oil up a large frying pan over a high heat, add the lamb and fry until well browned all over. Transfer the lamb to a baking tray and roast for around 10 – 12 minutes for medium-rare. Cover loosely with foil, rest for 10 minutes and then slice.
  2. For the cauliflower rice, bring vinegar to the boil, add the currants and remove from the heat.
  3. Process the cauliflower in a food processor until finely chopped. Heat oil in a large frying pan over a high heat, add the eschallot, ginger, garlic and curry leaves and sauté for 2 – 3 minutes until tender. Add the turmeric and nigella seeds, stir until fragrant and then add the cauliflower and stir until tender: 2 – 3 minutes.
  4. Strain the currants, add to the pan along with the roasted almonds and coriander and season to taste.
  5. Top cauliflower rice with lamb, scatter with coriander and serve with yoghurt.

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