Lamb bowl with beetroot, cauliflower and green tahini dressing Lamb bowl with beetroot, cauliflower and green tahini dressing

Tasty, delicious and tender, you’ll love cooking up this mouth-watering dish for your family.


Serves 2–4


40 minutes



  • 6 lamb rumps
  • 2 tbs olive oil
  • ½ small head cauliflower, cut into florets
  • 1 tsp ground cumin
  • ¼ tsp chilli flakes
  • 2 garlic cloves, crushed
  • 1/3 cup Greek-style yoghurt
  • 2 tbs tahini
  • ½ cup baby spinach, roughly chopped
  • Juice and zest of 1 lemon
  • ¼ cup parsley leaves, roughly chopped
  • 250g packet microwave brown rice
  • 250g ready to eat baby beetroots, cut into wedges
  • 1 large zucchini, peeled into ribbons
  • 60g baby rocket leaves
  • Lemon wedges and parsley leaves, to serve


Preheat the oven to 200°C (180° fan-forced). Line a baking tray with baking paper.
Spread cauliflower onto prepared baking tray, drizzle with 1 tablespoon of oil, season and toss to coat. Roast cauliflower in oven for 25–30 minutes or until golden and tender.
Meanwhile, in a small bowl combine remaining oil, cumin and chilli. Season and rub lamb with marinade. Heat a chargrill pan or barbecue over medium-high heat and cook lamb for 4–5 minutes each side or until cooked to your liking. Set aside to rest for 5 minutes. Thinly slice.
In a small food processor, place garlic, yoghurt, tahini, spinach, lemon juice and zest, and parsley. Season and process until smooth, adding a little water if necessary.
Prepare rice according to packet instructions.
Divide rice, cauliflower, beetroot, zucchini and rocket between 2 bowls. Top with lamb, drizzle with dressing, sprinkle with extra parsley leaves and serve with lemon wedges.

Originally published in The Costco Connection, Spring 2018. Pick up the latest copy at your local warehouse or read it online.