Description
A nutrient-dense meal featuring tender lamb and roasted cauliflower, designed to provide sustained energy.
Ingredients
Scale
- 1 lb boneless lamb shoulder, cut into 1-inch cubes
- 1 medium head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- Salt, to taste
- Black pepper, to taste
- 1/4 cup fresh cilantro, chopped
- 1/4 cup plain Greek yogurt
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the lamb cubes with 1 tablespoon of olive oil, cumin, coriander, turmeric, cayenne pepper, salt, and black pepper.
- Spread the seasoned lamb in a single layer on a baking sheet.
- Roast the lamb for 20 minutes.
- While the lamb roasts, toss the cauliflower florets with the remaining 1 tablespoon of olive oil, salt, and black pepper.
- Add the seasoned cauliflower to the baking sheet with the lamb.
- Continue roasting for another 20-25 minutes, or until the lamb is cooked through and the cauliflower is tender and lightly browned.
- In a small bowl, whisk together the Greek yogurt and lemon juice. Season with a pinch of salt.
- Serve the roasted lamb and cauliflower topped with the lemon-yogurt sauce and fresh cilantro.
Notes
- For a spicier dish, add more cayenne pepper.
- You can substitute chicken thighs for lamb if preferred.
- Ensure the lamb is cooked to your desired doneness.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 120mg
Keywords: lamb, cauliflower, power plate, clean energy, healthy meal, roasted lamb, roasted cauliflower, protein, vegetables