Middle Eastern Lamb & Potato-Cauli Toss

• Transfer lamb, fat-side up, to a lined oven tray. 
Use the back of a spoon to spread spice mixture
over the lamb.
• Roast for 15-20 minutes for medium or until 
cooked to your liking.
• Remove lamb from the oven, cover with foil and 
set aside to rest for 10 minutes. 
TIP: The lamb will keep cooking as it rests!

• While lamb is roasting, cut potato into bite-sized 
chunks. Cut cauliflower into small florets.
• Place veggies on a second lined oven tray. 
Drizzle with olive oil, season with salt and toss 
to coat. Roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic.
• In a small micrawave-safe bowl, add the butter, 
half the garlic and a pinch of salt. Microwave in 
10 second bursts, until melted.
• In the last 5 minutes of cook time, drizzle the 
garlic butter over the veggies and roast until 
golden.

• While the veggies are roasting, roughly chop 
cucumber. Thinly slice radish.
• Add the remaining garlic and a drizzle of olive 
oil over the flatbreads and season with salt.
• Place flatbreads directly on a wire oven rack 
and bake until golden, 5-8 minutes.
• Meanwhile, combine garlic dip and Greek-style 
yoghurt in a second small bowl. Set aside.

• In a medium bowl, combine baby spinach 
leaves, cucumber, radish and a drizzle of 
vinegar and olive oil. Season to taste. 
TIP: Toss the salad just before serving to keep the 
leaves crisp