Lamb Steaks With Cumin Yoghurt Sauce And Roasted Cauliflower Salad

Ingredients

800g lamb leg steak or lamb rump steak
1 tsp olive oil
Cauliflower Salad:
2 cups (half medium head) cauliflower, broken into small florets
1 tbsp olive oil
1 cup parsley, chopped
1 bunch dill, chopped (reserve 1 tbsp for the yoghurt dipping sauce)
40g (¼ cup) currants
100g (2 cups) baby spinach leaves
250g cherry tomatoes, halved
4 tbsp (1 whole) lemon, juiced
Yoghurt dipping sauce:
80ml (1/3 cup) low fat Greek yoghurt
½ tsp ground cumin
1 clove garlic, crushed
1 tbsp dill, finely chopped

Method

1. Preheat oven to 180°C.
2. Toss cauliflower in oil and roast on a baking tray for 20 minutes or until golden, set aside to cool.
3. In a small bowl combine yoghurt, cumin, garlic and dill. Set aside.
4. When cauliflower is cooked, preheat grill pan. Drizzle lamb on both sides with oil and cook for 2-3 minutes on each side or until cooked. Remove from the pan and rest for 5 minutes.
5. Add cooled cauliflower to other salad ingredients, toss with lemon juice and serve with lamb and yoghurt dressing.