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BBQ lamb chops with roasted cauliflower

Serves   4
Prep time: 20 mins
Cooking time: 20 mins

Cauliflower is a much more interesting vegetable when roasted. Serve the lamb and cauliflower with a baked potato for a heartier meal.





  • ½ cauliflower, cut into florets
  • 1 tsp Masterfoods Ground Cinnamon
  • 70g Pams Blanched Almonds, chopped
  • 3 to 4 garlic cloves, minced
  • 1 lemon , zest and juice
  • 250ml Campbell’s Real Stock
  • 1 bunch Italian parsley, chopped
  • 4-8 lamb shoulder chops
  • ¼ red cabbage, shredded
  • 150g pitted kalamata olives
  • ALSO NEED: olive oil, salt, pepper, raisins (optional)



  1. Heat the oven to 180ºC.
  2. Put the cauliflower onto a baking tray, toss with a little olive oil, salt and pepper and cinnamon. Roast for about 15 minutes.
  3. Heat a pan with a little olive oil and cook the almonds and garlic for a couple of minutes.
  4. Add lemon zest and juice, stock, and ½ the parsley. If you have raisins and like a touch of  sweetness add them now.  (1-2tbs)
  5. Cook for 5 minutes then remove and blend.
  6. Season the chops and cook either under the grill or on a BBQ to the desired doneness.
  7. When the cauliflower is ready, remove from the oven and dress with the almond   sauce.
  8. Gently mix through the red cabbage ,the rest of the parsley and olives.
  9. Serve the chops with the warm cauliflower salad.



  • Add some grapes or apple slices for a fresher taste and some crumbled soft goat’s cheese for a tangy bite.
  • When cauliflower is roasted, it stays crisp and gets a sweet nutty flavour.
  • Serve the lamb and cauliflower with a baked potato for a heartier meal.