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Lamb with cauliflower couscous

Special and SP


Serves 2

Ready in about 40 minutes

250g Chantenay carrots, large ones halved

1 large red pepper, deseeded and cut into chunks

1 large red onion, cut into wedges

Low-calorie cooking spray

2 large lamb leg steaks, visible fat removed

300g cauliflower florets, whizzed in a food processor to fine crumbs

Juice of 1 lemon

For the gremolata:

1 tsp fennel seeds

2 garlic cloves, finely chopped

3 tbsp finely chopped fresh flat-leaf parsley

Finely grated zest of 1 unwaxed lemon

1 Preheat your oven to 200°C/ fan 180°C/gas 6. Boil the carrots for 2 minutes. Drain well, then tip into a non-stick roasting tin with the pepper and onion. Spray with low-calorie cooking spray, season and roast for 10 minutes.

2 Meanwhile, for the gremolata, place a non-stick frying pan over a medium heat. Toast the fennel seeds for a minute until fragrant, then tip into a small bowl to cool. Put the garlic in the pan, spray with a little low-calorie cooking spray and fry for 30 seconds. Add the garlic to the fennel seeds.

3 Spray the lamb with low-calorie cooking spray and season. Increase the heat to high, so the lamb sizzles when added to the pan. Sear for 1 minute on each side, then transfer to a small, non-stick roasting tray. After the veg have roasted for 10 minutes, add the lamb to the oven and cook for a further 15 minutes.

4 Meanwhile, put the cauliflower couscous in a microwaveable dish, cover with cling film and cook for 3 minutes. Fluff up with a fork. Add the parsley and lemon zest to the fennel seeds and garlic and mix well to finish the gremolata.

5 Stir the lemon juice and most of the gremolata through the cauliflower couscous. Slice the lamb, then divide everything between 2 plates and sprinkle with the remaining gremolata to serve.

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