Ingredients

1 Cauliflower, small, broken into small florets

400 g Lamb rumps, trimmed of silver skin

3 tbsp. Extra Virgin Olive Oil (DiaManz Culinaire)

1tbsp. Sumac powder

1tsp. Ground cumin

1 squeeze lemon juice

1 tbsp. Parsley, chopped

4 tbsp. Natural yoghurt

Instructions

Heat the oven to 220C. Line a shallow roasting dish with baking paper.

Place cauliflower florets in a saucepan of lightly salted boiling water and blanch (about 1 minute).

Drain in a colander and leave to drain well while you cook the lamb.

Rub the lamb rumps with 1 Tbsp of the olive oil and grind over black pepper.

Heat a frying pan over a medium-high heat and brown lamb rumps on both sides.

Transfer to a roasting dish and place in the oven for 12-15 minutes for medium-rare lamb.

Remove from roasting dish on to a warmed plate, season with salt and cover with foil and a clean tea towel. Set aside to rest and keep warm.

Reduce the oven temperature to 200C.

Place florets in a single layer in the roasting dish, drizzle over remaining 2 Tbsp of olive oil and sprinkle with sumac and ground cumin.

Season with salt and freshly ground black pepper and toss well so all the florets are evenly coated.

Place in the oven and roast for 15 minutes.

Remove from oven, squeeze over a little lemon juice and scatter with chopped parsley.

Slice the lamb rumps and serve with the roasted cauliflower and yoghurt. Wilted spinach is good here too.