Name: Lamb rump with almond, sour currant and cauliflower rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4

We’ve lightened things up here by using cauliflower rice instead of basmati. The currants soaked in vinegar are the ideal foil to the richness of the lamb.

Ingredients

1 tbsp garam masala

2 garlic cloves, finely grated

2 tbsp vegetable oil

4 lamb rumps (about 200gm each), at room temperature

80 ml rice wine vinegar (⅓ cup)

Plain yoghurt and coriander, to serve

Cauliflower rice

600 gm cauliflower, coarsely chopped

1 tbsp vegetable oil

1 golden shallot, finely chopped

5 gm ginger, finely grated (1cm piece)

1 garlic clove, finely chopped

1 sprig fresh curry leaves

1 tsp ground turmeric

3 tsp nigella seeds

55 gm currants (⅓ cup)

80 gm roasted almonds (½ cup)

1 cup coriander, coarsely chopped

Method

1.Preheat oven to 200C. Combine garam masala, garlic and half the oil in a large bowl, season to taste, add lamb and massage to coat well. Heat remaining oil in a large frying pan over high heat, add lamb and fry until well browned all over (3-4 minutes). Transfer to a baking tray and roast until medium-rare or internal temperature reaches 58C on a meat thermometer (10-12 minutes). Cover loosely with foil and rest for 5-10 minutes.

2.For cauliflower rice, bring vinegar to the boil, add currants and remove from heat. Process cauliflower in a food processor until very finely chopped. Heat oil in a large frying pan over high heat, add shallot, ginger, garlic and curry leaves, and sauté until tender (2-3 minutes). Add turmeric and nigella seeds, stir until fragrant, then add cauliflower and stir until tender (2-3 minutes). Strain currants, add to pan along with roasted almonds and coriander, season to taste. Top cauliflower rice with sliced lamb, scatter with coriander and serve with yoghurt.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

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