Mecaii Lamb, Cauli, Currants, Almond & Tahini Dressing


Serv Time Price
0 30 min $38.79


  • 1

    Preheat oven to 180c. In a bowl combine lamb, Moroccan spice, garlic, coriander and half the parsley. Set to the side.

  • 2

    Toss cauliflower in bag with olive oil, season well with salt and pepper and massage cauliflower around so it’s evenly coated with olive oil. Place on baking tray and cook for 25 mins or until golden and slightly crisp. Preheat BBQ to med-high.

  • 3

    10 minutes before the cauliflower is cooked, place the lamb on pre-heated BBQ. Cook each side for 5 minutes for medium rare. Once cooked remove from heat and rest for 5 minutes

  • 4

    In a small bowl combine yoghurt, lemon juice, tahini. Season well

  • 5

    Remove the cauliflower from the oven. In a medium bowl toss with Tuscan cabbage, currants, almonds and remaining parsley.

  • 6

    Plate up; Slice the lamb in 1cm pieces, place on plate and side with cauliflower salad mixture. Drizzle yoghurt dressing across plate. Enjoy!


  • 1 x Lemon - juice of
  • 4 x Greek yoghurt Tbls
  • 2 x Garlic clove - roughly chopped
  • 2 x Tuscan cabbage leaf - finely chopped
  • 1/2 x Cauliflower - broken into florets
  • 4 x Parsley sprig - finely chopped
  • 50g x Currants
  • 350g x Lamb butterflied fillet
  • 2 x Moroccan spice Tbls
  • 2 x Coriander sprig - roughly chopped