Serves: 4

Nutritional Information Per Serve:

  • Calories 447
  • Protein 40g
  • Carbs 11g
  • Fat Total 26 g (Saturated 5g)


  • 2 (about 620g) lamb backstraps
  • 2 tbsp extra virgin olive oil
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 small head cauliflower, cut into florets
  • 120g marinated green olives with chilli & garlic, halved
  • 2 tbsp currants
  • 1 large lemon, rind finely grated, juiced
  • 1 tsp honey
  • 3 green shallots, thinly sliced
  • 1 cup firmly packed mixed fresh herbs (such as parsley, coriander and mint)
  • Greek-style yoghurt to serve (optional)
  • Pine nuts, toasted, to serve


  1. Place lamb on a plate. Add 2 tsp olive oil, 1 tsp cumin and 1 tsp coriander. Season. Turn to coat. Set aside to marinate.
  2. Meanwhile, process cauliflower in a food processor until finely chopped. Heat remaining oil in a large frying pan over medium-high heat. Add olives and currants. Cook, stirring, for 1 minute. Add lemon rind and cumin and coriander. Cook, stirring, for 1 minute. Add the cauliflower. Cook, stirring, for 2 minutes. Season well. Add half the lemon juice. Cook, covered, stirring occasionally, for 3-4 minutes or until just tender. Set aside to cool slightly.
  3. Heat a non-stick frying pan over medium heat. Cook lamb, turning, for 6 minutes for medium or until cooked to your liking. Remove pan from heat. Drizzle with honey and remaining lemon juice. Set aside for 3 minutes to rest. Slice lamb.
  4. Stir the shallots and herbs into cauliflower mixture. Divide among plates. Top with lamb and yoghurt (if using), and drizzle with pan juices. Sprinkle with pine nuts and serve.