Lamb Chop & Roasted Cauliflower Quinoa Salad


For the Lamb:

For the Spiced Butter:

For the Salad:


  1. To prepare the spiced butter; in a small bowl mix all the ingredients together.  Form the butter into a sausage shape, wrap in cling film or foil and set aside in a cool place.
  2. Preheat the oven to Gas mark 7, 220°C, 425°F.  Put the cauliflower, the lemon zest and oil in large non-stick roasting tray, season, toss gently and roast for 15-20 minutes until golden brown.
  3. Cook the quinoa in the stock for 12-15 minutes.  Drain in a sieve and set aside to cool slightly.
  4. Meanwhile, place the chops on a chopping board and season with salt and pepper.  Cook under a preheated moderate grill for 12-16 minutes, turning once.
  5. Transfer the chops to a warm plate and top with a disc of the flavoured butter.
  6. Put the roasted cauliflower in a bowl with the quinoa, add the remaining salad ingredients, toss gently and serve with the chops.


Serves two people.

Recipe by Nics Nutrition at