Lamb with Pistachio Green Olive Tabouli, Creamed Cauliflower
User Reviews
5
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Servings
4
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Course
Main Course
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Cuisine
Middle Eastern
Lamb with Pistachio Green Olive Tabouli, Creamed Cauliflower
Description
The recipe begins by spicing lamb fillets with a dry rub of ground cumin, sumac, and salt, adding aromatic depth to the meat. Meanwhile, the creamed cauliflower is prepared by slowly cooking cauliflower florets and finely chopped potatoes in cream and chicken stock until tender, then pureeing with butter and seasoning to create a smooth, creamy base with a bright note from lemon juice.
The tabouli is made by roughly processing toasted pistachios, deseeded green olives, garlic, parsley, mint, lemon zest and juice, and olive oil until chunky, then mixing with soaked couscous to yield a fresh, textured salad with lemon and herb flavors that contrast with the richness of lamb and cauliflower. The lamb is cooked separately in a hot pan to develop a crust before serving with the side components.
This dish balances savory meat, herbaceous nutty salad, and creamy vegetable puree, making a composed plate suitable for special meals. The tabouli’s use of pistachios and olives provides a distinctive variation from traditional parsley salads. Quinoa may substitute for couscous as an alternative grain.
Ingredients
- 500 gm lamb fillet about 2 thick large backstraps, or 12 cutlets
- 2 teaspoons cumin ground
- 2 teaspoons sumac
- 1/2 teaspoon salt
Cauliflower puree
- 700 gm cauliflower approx 1 small to medium cauliflower weigh the flowrettes not the stem
- 300 gm potato peeled raw finely chopped
- 125 ml cream thickened or heavy (1/2 cup )
- 250 ml chicken stock 1 cup
- 50 ml lemon juice 1/2
- 30 gm butter 1 tablespoon
- black pepper
Tabouli
- 40 ml couscous soaked and ready to use 1/4 cup, done by adding 40 gm boiling stock or water
- 150 gm green olives deseeded (1 1/4 cups)
- 200 gm pistachio toasted unsalted pistachios (1 1/2 cups
- 1 clove garlic
- 2 bunches parsley leaves flat leaf
- 1 bunch mint leaves
- 80 ml olive oil 4 tablespoons
- 1 lemon zested and juiced
Instructions
- Lamb coating mix . Mix up the cumin, sumac and salt and dust the meat with this. Set aside.
- Put the chopped potato and the chopped cauliflower flowrettes (no stem) into a wide saucepan with the cream and stock. Cook slowly with the lid on until they are quite tender.
- Puree this mixture along with the butter in a vitamix or with a stick blender till very smooth. Season with salt and pepper and add up to 1/2 lemon juice to taste, incorporating well. Keep warm or put into a container for later use.
Tabouli
- Put the nuts, deseeded olives, rough chopped parsley, mint, lemon zest, lemon juice and oil into the food processor and blitz till still nice and chunky. Pour into a bowl and add the prepared couscous. Also add some extra olive oil and lemon juice stir well and add extra seasoning *( salt and pepper only after tasting) if required. . ( store for later or set aside till the Lamb is cooked)
- Roll your Lamb in the dry mixed spices.
- Heat a frypan to very hot add some oil and sear the lamb. I use fillet and I like to turn the Lamb once then put the frypan into a 200 deg C (390 F) oven for 8 minutes before resting. If this doesn't suit you lower the heat slightly and cook 5 minutes on 1 side before turning. Cook a further 6-8 minutes before resting. Test by using your fingers to feel how firm the lamb feels. The firmer it is the more well done.
- Serve with the creamed cauliflower and tabouli.
Notes
- Use lamb backstrap, rump, steaks, or cutlets for the meat component.
- Quinoa can be used instead of couscous to suit dietary preferences.
- The tabouli is finely chopped and dressed to resemble typical tabouli style salad.
User Reviews
Overall Rating
5
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