Served with a purple cauliflower 'couscous' salad, this impressive lamb dish is full of fresh and vibrant flavour.
- Serves6
- Cook time10 minutes
- Prep time20 minutes, + 2 hours marinating, 5 mins standing & 10 mins resting time
Ingredients
- 1 navel orange, zest finely grated, juiced
- 1 lemon, zest finely grated, juiced
- 1 cup mint leaves, divided
- 6 Coles Australian Lamb Forequarter Chops
- 1/2 cup (80g) sultanas
- 1 tbs honey
- 1 tbs finely chopped shallot
- 1/3 cup (80ml) extra virgin olive oil
- 1 head purple cauliflower, leaves removed
- 1/2 cup (80g) dry-roasted almonds, coarsely chopped
- 1 tbs finely chopped flat-leaf parsley
- extra virgin olive oil, extra, for brushing
- 1 fennel bulb, trimmed
- 2 mandarins, peeled, sliced crossways
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
In a food processor, blend the orange zest, lemon zest, 1/3 cup mint, 3 tsp salt and 1/2 tsp freshly ground pepper. Rub the mint mixture all over the lamb. Cover lamb and place in the fridge for 2 hours or up to 1 day to develop the flavours.Step 2
Place the sultanas in a small heatproof bowl. Pour over enough hot water to cover. Set aside for 5 mins to soak. Drain well.Step 3
In a small bowl, whisk the honey, shallot, 2 tbs orange juice, 1 tbs lemon juice and 1/2 tsp salt. Stir in the oil.Step 4
Using large holes of a box grater, grate the cauliflower florets into a large bowl. (Alternatively, process cauliflower florets in a clean food processor until finely chopped.) Reserve cauliflower stem. Add sultanas, almonds, parsley and 2 tbs orange juice mixture. Toss to combine. Season with salt and pepper.Step 5
Heat a chargrill on medium-high. Using paper towel, wipe excess mint mixture off lamb. Brush all over with extra oil. Cook the lamb for 3-4 mins each side or until browned and an instant read thermometer reads 60°C for medium doneness. Set aside for 10 mins to rest.Step 6
Using a mandolin or sharp knife, thinly slice the cauliflower stem and fennel into a large bowl. Add the remaining mint and 2 tsp of the orange juice mixture. Toss to combine.Step 7
Spoon cauliflower couscous onto a serving platter. Arrange the mandarin over the cauliflower couscous and top with the lamb. Drizzle with the remaining orange juice mixture and top with the fennel mixture. Serve with orange zest and lemon slices
TIP: You can use a regular cauliflower here instead of purple cauliflower.
Curtis Stone’s lamb chops with purple cauliflower ‘couscous’ salad
- Serves6
- Cook time10 minutes
- Prep time20 minutes, + 2 hours marinating, 5 mins standing & 10 mins resting time
Ingredients
- 1 navel orange, zest finely grated, juiced
- 1 lemon, zest finely grated, juiced
- 1 cup mint leaves, divided
- 6 Coles Australian Lamb Forequarter Chops
- 1/2 cup (80g) sultanas
- 1 tbs honey
- 1 tbs finely chopped shallot
- 1/3 cup (80ml) extra virgin olive oil
- 1 head purple cauliflower, leaves removed
- 1/2 cup (80g) dry-roasted almonds, coarsely chopped
- 1 tbs finely chopped flat-leaf parsley
- extra virgin olive oil, extra, for brushing
- 1 fennel bulb, trimmed
- 2 mandarins, peeled, sliced crossways
Description
Served with a purple cauliflower 'couscous' salad, this impressive lamb dish is full of fresh and vibrant flavour.
Method
Step 1
In a food processor, blend the orange zest, lemon zest, 1/3 cup mint, 3 tsp salt and 1/2 tsp freshly ground pepper. Rub the mint mixture all over the lamb. Cover lamb and place in the fridge for 2 hours or up to 1 day to develop the flavours.Step 2
Place the sultanas in a small heatproof bowl. Pour over enough hot water to cover. Set aside for 5 mins to soak. Drain well.Step 3
In a small bowl, whisk the honey, shallot, 2 tbs orange juice, 1 tbs lemon juice and 1/2 tsp salt. Stir in the oil.Step 4
Using large holes of a box grater, grate the cauliflower florets into a large bowl. (Alternatively, process cauliflower florets in a clean food processor until finely chopped.) Reserve cauliflower stem. Add sultanas, almonds, parsley and 2 tbs orange juice mixture. Toss to combine. Season with salt and pepper.Step 5
Heat a chargrill on medium-high. Using paper towel, wipe excess mint mixture off lamb. Brush all over with extra oil. Cook the lamb for 3-4 mins each side or until browned and an instant read thermometer reads 60°C for medium doneness. Set aside for 10 mins to rest.Step 6
Using a mandolin or sharp knife, thinly slice the cauliflower stem and fennel into a large bowl. Add the remaining mint and 2 tsp of the orange juice mixture. Toss to combine.Step 7
Spoon cauliflower couscous onto a serving platter. Arrange the mandarin over the cauliflower couscous and top with the lamb. Drizzle with the remaining orange juice mixture and top with the fennel mixture. Serve with orange zest and lemon slices
TIP: You can use a regular cauliflower here instead of purple cauliflower.