The Australian Women’s Weekly Food – March 2019

DUKKAH-CRUMBEDLAMB

CUTLETS& ROASTED

CAULIFLOWERSALAD

PREP+ COOKTIME 50 MINUTESSERVES 4

1 smallcauliflower(1kg),trimmed,

cutinto1.5cmflorets

300gsmallorangesweetpotatoes,

slicedthickly

¼cup(60ml)oliveoil

2/3cup(90g)dukkah(seenotes)

2 tablespoonspomegranatemolasses

orbalsamicglaze

12 french-trimmedlambcutlets (600g)

cookingoilspray

1 tablespoonfreshflat-leaf

parsleyleaves

1 tablespoon fresh mint leaves

¼cup(20g)flakednaturalalmonds,

toastedlightly

100grocket,mixedsaladleaves

orwatercress

lemonwedges,toserve

¼teaspoonsmokedpaprika

TAHINIHERBDRESSING

½cup(140g)tahini

¼cup(60ml)lemonjuice

1 clovecrushedgarlic

¼cup(60ml)coldwater

2 tablespoonsfinelychopped

freshcoriander

2 tablespoonsfinely chopped

fresh mint

1 Preheatovento220°C/200°Cfan.

Linethreelargeoven trays with

bakingpaper.

2 Placecauliflowerandsweetpotato

ontwooventrays;drizzlewithhalfthe

oil,season.Roastfor 20 minutes or

untilgoldenandtender.

3 Meanwhile,placedukkahina

shallowbowl.Combinepomegranate

molasseswithremainingoil;rubonto

lamb,season.Presslambfirmlyonto

dukkahtocoatbothsides;placeon

remaininglinedoventray.Spraylamb

lightlywithoil;roastfor 12 minutesfor

medium-rareoruntilgolden and

cookedasdesired.

4 Maketahiniherbdressing.

5 Arrangecauliflowerandsweet

potatoona platter;topwithlamb,

herbsandalmonds.Servewithrocket,

lemonwedgesandtahiniherb

dressing, sprinkled with paprika.

TAHINIHERBDRESSING

Combineallingredientsina small

bowluntilemulsified; season to taste.

(Makes 1 cup)

TEST

KITCHEN

NOTES

Dukkah,anEgyptianspice

blendmadefromroasted

nutsandaromaticspices,

makesa greatgluten-free

alternativeforcrumbing

cutlets.It is availablefrom

majorsupermarkets

anddelicatessens.

Servethiswithyour

favouritestore-bought

babaganoushorhummus

insteadofthetahiniherb

dressing, if you like.

32 #COOKWITHTHEWEEKLY

Weeknight Dinners