Roast Lamb with Spiced Fried Cauliflower

Paleo – serves 2 and lunch the next day


  • 1 – 1.2kg roast lamb loin
  • Fresh rosemary
  • Cracked black pepper
  • 4 garlic cloves
  • 1 large sweet potato
  • 1 and 1/4 tbsp sumac
  • 1/4 cauliflower, broken into small florets
  • 1 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/4 tsp cracked black pepper, extra required
  • Olive oil
  • 300g spinach leaves
  • 1 avocado
  • Squeeze of lemon juice
  • Dash of tabasco


  • Preheat oven to 200 degrees
  • Make small cuts into lamb, stuff in half garlic cloves. Rub 1 tsp olive oil, rosemary and cracked black pepper onto lamb. Place on a wire rack in a large baking dish.
  • Slice sweet potato into large chunks. Add to a bowl with 1 tbsp olive oil and 1 tbsp sumac. Mix together and then scatter around lamb on the wire rack. Place baking dish into preheated over and cook for 25 minutes (medium rare), 35 minutes (well done). Set aside to cool for 10 minutes. Return sweet potato to oven and cook for a further 10 minutes on lower heat
  • Mash avocado in a small bowl with lemon juice, tabasco and a sprinkle of cracked black pepper
  • Mix together cumin, coriander, cracked black pepper, 1/4 tbsp sumac and paprika in a small bowl. Set aside
  • Fill the bottom of a large wok with olive oil and heat. Once steaming, add cauliflower florets and cook until brown, stirring occasionally to prevent them from burning. Once cooked, drain cooked cauliflower on a paper napkin. Add to bowl with spic mix and stir through
  • Boil the kettle. Pour boiling water over spinach and drain
  • Slice meat and serve with cauliflower, spinach and sweet potato wedges with guacamole

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