Lamb Rump with Rosemary Cauliflower Mash ... lower carb dish

One of our sons favourite meals is lamb … and I'm sure he would eat this lovely dish almost every day of the week, if he could! Lamb can be expensive, and when shopping I do look for any special offers. So next time lamb rump is a good price - you can guess what I'm going to buy!

This recipe suggestion, from Madeleine Shaw, is for delicious lamb rump with a rosemary cauliflower mash -  a tasty lower carb dish. Lamb rump can make a juicy alternative to steak.

Ingredients:
Serves Two
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 tbsp. dried rosemary 

Method: 
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.

2. Heat a pan with the oil or butter and cook the lamb fat side down for four minutes, turning it over every minute until browned. Pop it in the oven for 15 minutes then leave it to rest for five minutes.
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.

4. Serve the mash and lamb together with a drizzle of olive oil and a pinch of chilli flakes. 

Cauliflower - a low carbers friend - see more here 

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Please note, not all may be suitable for you.

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All the best Jan