SPICE-RUBBED LAMB WITH CAULIFLOWER PUREE

PREP + COOK TIME 40 MINUTES SERVES 4

1 teaspoon ground cumin

1 teaspoon fennel seeds

½ teaspoon sweet paprika

1 clove garlic, quartered

1 tablespoon olive oil

4 x 200g lamb backstraps

800g cauliflower, chopped coarsely 30g butter

¼ cup (60ml) pouring cream

1 cup firmly packed watercress sprigs mint leaves, to serve

CHILLI GREMOLATA

1/3 cup finely chopped fresh

flat-leaf parsley

1/3 cup finely chopped fresh mint 1 fresh long red chilli,

chopped finely

1 clove garlic, crushed

2 teaspoons finely grated lemon rind

1 Dry-fry spices in a small frying pan over medium heat, stirring, for 1 minute or until fragrant. Using a mortar and pestle, grind spice mixture and garlic until crushed.

2 Heat a large frying pan over medium-high heat. Combine spice mixture, oil and lamb in a medium bowl; season. Cook lamb for 4 minutes each side or until cooked as desired. Remove from pan; cover, stand for 5 minutes. 3 Meanwhile, boil, steam or microwave cauliflower until tender; drain. Blend or process cauliflower with butter and cream until smooth. Season to taste. Cover to keep warm.

4 Make chilli gremolata.

5 Thickly slice lamb. Serve lamb with cauliflower puree and watercress; sprinkle with chilli gremolata and mint leaves.

CHILLI GREMOLATA

Combine ingredients in a small bowl.