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Ingredients

2 tablespoons extra virgin olive oil
2 garlic cloves, crushed
1 lemon, zested, juiced
1 head cauliflower, cut into 1.5cm-thick steaks (see tip)
4 Coles Australian Lamb Forequarter Chops
1 tablespoon pine nuts, toasted
1 tablespoon flaked almonds, toasted
1 tablespoon chopped basil
1 tablespoon chopped flat-leaf parsley
1 tablespoon finely grated parmesan
Extra virgin olive oil, extra, to serve
Coles Bakery Stone Baked Pane Di Casa Baguette*, to serve

Method

Step 1 Combine the oil, garlic, lemon zest and lemon juice in a shallow bowl. Add the cauliflower steaks and turn to coat. Season. Transfer cauliflower to a plate. Add the lamb to the oil mixture and turn to coat.
Step 2 Preheat a barbecue grill or chargrill on high. Cook the lamb for 4 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
Step 3 Cook the cauliflower steaks on the grill for 5 mins each side or until charred and tender.
Step 4 Combine the pine nuts, almonds, basil, parsley and parmesan in a bowl. Sprinkle the lamb and cauliflower steaks with the pine nut mixture. Drizzle with a little extra oil and season. Serve with the bread.

Lamb with grilled cauliflower steaks

How to make Lamb with grilled cauliflower steaks

Ingredients

Method