2 lamb rumps
1 tsp dried rosemary
1 tsp coconut oil or butter
1 tsp olive oil
1 tsp chilli flakes
For the cauliflower
1 cauliflower, roughly chopped
1 tbsp. coconut oil or butter
1 onion, finely chopped
2 garlic cloves, crushed
1. Preheat the oven to 190°C/gas mark 5. Trim off any excess fat on the lamb and score the top with a sharp knife. Season with salt and pepper and sprinkle over the rosemary.
3. To make the cauliflower mash, cook the cauliflower in a pan of boiling water for 7-10 minutes until it is cooked through, then drain. Meanwhile, heat the oil or butter in a frying pan and throw in the onion. Sauté for three minutes, then throw in the garlic, rosemary and a big pinch of salt. Cook for another 3 minutes then leave to cool slightly. Mash the onion mix with the cauliflower, scraping out all the spices and oil from the pan.
Cauliflower - a low carbers friend - see more here
You will find a variety of articles, studies etc. plus recent news/views and recipe ideas within this blog, we hope something for everyone to read and enjoy.
Please note, not all may be suitable for you.
If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan