- Serves: 2
- Cook Time: 40 minutes
- Prep Time: 25 minutes
- Effort: medium
- 2 lamb rump steaks, each 175g
- black pepper
- 15 g ground coriander
- 15 g ground cinnamon
For the cauliflower
- 225 g cauliflower, cut into florets
- 400 ml chicken stock
- 2 shallots, chopped
- 15 g butter
- 50 ml double cream
- 15 g cumin seeds, dry-fried and ground in a pestle and mortar
For the red peppers
- 1 tbsp olive oil
- 2 shallots, sliced
- 3 red peppers, grilled and skinned
- 1 clove garlic
- 30 g demerara sugar
- 30 ml white wine vinegar
- black pepper
1. First cook the cauliflower. Place the cauliflower in a saucepan and ad in enough chicken stock to just cover the cauliflower.
2. Bring to the boil and cook until the cauliflower is just tender. Strain the cauliflower, reserving the stock in which it was cooked.
3. Place the stock in a pan, bring to the boil and cook briskly until reduced and thickened to a syrupy consistency, around 10 minutes.
4. Meanwhile, heat the butter in a small frying pan. Add in the shallots and fry gently until softened.
5. Place the cauliflower, reduced stock and fried shallots in a blender. Blend until smooth and stir in the cream.
6. To cook the red peppers, heat the olive oil in a heavy-based saucepan. Add in the shallots and garlic and fry, stirring often, until softened, around 3 minutes.
7. Add in the red pepper strips, vinegar and sugar. Bring to the boil, then reduce the heat and simmer for 15 minutes, stirring now and then, until jammy.
8. Meanwhile, preheat the oven to 200°C/gas 6.
9. Season the lamb well with salt and freshly ground pepper. Mix together the coriander and cinnamon and rub into the lamb.
10. Heat a griddle pan until hot. Add the lamb steaks and griddle for 2 minutes on each side.
11. Transfer the lamb steaks to a roasting tray and roast for 6-8 minutes.
12. To serve, place the lamb steaks on top of the cauliflower purée, with the peppers on the side, sprinkle with the ground cumin and serve at once.
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