FOOD & DRINK
Grilled Lamb Rump with Rosemary Cauliflower Mash (Serves 2)
2 lamb rumps (about 250g each) 1tsp dried rosemary 1tbsp coconut oil or butter Olive oil, to serve Chilli flakes, to serve Salt and freshly ground black pepper, to taste
Preheat the oven to 190C/375F/gas mark 5.
For the cauliflower mash: 1 cauliflower, roughly chopped 1tbsp coconut oil or butter 1 onion, finely chopped 2 garlic cloves, crushed 1tbsp dried rosemary Salt 162
Trim off any excess fat on the lamb and score the top with a sharp knife. Season with salt and pepper and sprinkle over the rosemary. Heat a pan with the one tablespoon of oil or butter and cook the lamb fat side down for four minutes, turning it over every minute until browned. Pop it in the oven for 15 minutes then leave it to rest for five minutes. To make the cauliflower mash, cook the cauliflower in a pan of boiling water for seven to 10 minutes, until it is cooked through. Drain.
Meanwhile, heat the oil or butter in a frying pan and throw in the onion. Saute for three minutes then throw in the garlic, a big pinch of salt and the rosemary. Cook for another three minutes then leave to cool slightly. Mash the onion mix with the cauliflower, scraping out all the spices and oil from the pan. Serve the mash and lamb together with a drizzle of olive oil, salt and pepper, a pinch of chilli flakes and a big smile.
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