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Lamb with Pistachio Green Olive Tabouli, Creamed Cauliflower

Several of the elements of this delicious dish can be made ahead. This makes for a dish choc a block full of flavour but quick to make when you have company. Australian cup measurements are used in this recipe

Servings: 4
Course: Main Course
Cuisine: Middle Eastern

Ingredients

  • 500 gm lamb fillets 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
  • 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 pistachios 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

    Cup of Yum
  1. Lamb coating mix . Mix up the cumin, sumac and salt and dust the meat with this. Set aside.
  2. 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.
  3. 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
    Cup of Yum
  1. 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)
  2. Roll your Lamb in the dry mixed spices.
  3. 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.
  4. Serve with the creamed cauliflower and tabouli.

Notes

  • Lamb: Use lamb backstrap ( fillet), rump, steaks or cutlets ***You can use quinoa instead of couscous ***This will be a nicely dressed, fine chopped salsa resembling the usual tabouli style salad