Lamb with Tomato Salsa and Rosemary Cauli Bake
“Since lamb pairs so well with rosemary, I created a creamy rosemary cauliflower bake to serve alongside simple cooked lamb chops. My favourite part, however, is the simple ‘salsa’ of diced tomato and crushed garlic that is served with the lamb. Not only does it add a fresh and sweet element – but it cuts through the richness of the whole dish. Yum!” - Monya
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 200°C (fan-assisted).
Step 2
Start with the cauliflower bake. Bring a medium saucepan of salted water to the boil, then add the cauliflower florets. Cook the florets until slightly tender, approx. 9-10 minutes. Drain in a colander and allow to steam off.
Step 3
Add the butter to the same pan used to boil the cauliflower. Wipe it dry, if needed. The butter should melt immediately in the residual heat. Add half of the garlic and all of the chopped rosemary and cook gently until the garlic softens. Pour in the cream and increase the heat to medium high, allowing the cream to reduce and thicken, approx. 4-5 minutes. Be sure to stir regularly. Season with salt and pepper, then remove the pan from the heat and tip in the drained cauliflower, tossing to evenly coat in the creamy mix. Transfer to a suitably sized baking dish and scatter over the grated Parmesan. Bake in the oven for 20 minutes.
Step 4
While the cauliflower bakes, cook the lamb chops. Lightly season them all with salt and pepper and cook on the BBQ until done to your liking. Alternatively, you can heat a griddle pan over high heat. Once smoking hot, brush a little olive oil over the chops, then fry them until visibly charred on all sides, approx. 2-3 minutes depending on how thick they are. You may need to cook them in batches in which case you can leave the cooked ones in a warm oven (100°C, fan-assisted) until all the chops are done. You could also cook them an air fryer (air-fryer setting, 200°C for 10-12 minutes).
Step 5
For the tomato salsa, simply combine the chopped tomatoes, remaining crushed garlic, and olive oil in a small bowl. Season with salt flakes and pepper and mix to combine. Set aside until ready to serve.
Step 6
To serve, season the cooked lamb chops with salt flakes and pepper and enjoy with the tomato salsa and rosemary cauliflower bake.
- Ingredients
- Based on 4 servings
-
2 Springs Fresh Rosemary, needles picked and finely chopped 1x Sainsbury's Fresh Packed Rosemary 20g -
300ml Double Cream 1x Sainsbury's Double Cream 300ml -
1tbsp Grated Parmesan Cheese, heaped 1x Sainsbury's Fresh Grated Parmigiano Cheese 60g -
500g Cauliflower Florets 2x Sainsbury's Cauliflower -
1tsp Unsalted Butter 1x Sainsbury's British Butter, Unsalted 250g -
2 Clove Garlic, peeled and crushed with a garlic press 1x Sainsbury's Garlic -
8 Lamb Chops 2x Sainsbury's British or New Zealand Lamb Chops 340g -
1 Ripe Tomato, finely chopped 1x Sainsbury's Beef Tomato Single, Taste the Difference -
1tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml