Cumin-Spiced Lamb Rump Steaks with Spiced Avo Cauli Rice

by Monya Kilian Palmer
Star 4.3
    20m prep time
    35m total time
    Easy level
    12 ingredients

“I love this creation – it’s packed with flavour and personality! I used lamb rump steaks here, but I think any steak would work, and even lamb chops will do the trick. I season the meat with cumin and add some into the buttered cauliflower rice too (which itself is bejewelled with plenty of elements!). It’s colourful, flavourful and a delight to tuck into!” - Monya

Method

Based on 4 servings, adjust as needed.

Step 1

Remove the lamb steaks from their packaging and season all sides with 2/3rds of the cumin, salt and pepper.

Step 2

Heat the olive oil in a large non-stick pan over high heat and cook the lamb until done to your liking. I like mine pink in the centre, so I did approx. 4-5 minutes per side. Remove from the pan using tongs and set aside to rest for at least 5 minutes.

Step 3

Using the same pan (there is no need to wipe it clean) on medium high, add the butter. Once foaming, tip in the cauliflower rice, garlic, white parts of the spring onion, half the chopped chilli, cayenne pepper and remaining cumin. Cook, stirring continuously until the cauliflower has sufficiently cooked through, approx. 3-5 minutes. Season generously with salt and pepper.

Step 4

Remove the pan from the heat and fold in the diced avocado.

Step 5

Serve with rested lamb with the spiced cauli rice and garnish with the green ends of the spring onion and remaining chopped chilli. Squeeze the lime wedges over before tucking in. Season with additional salt and pepper, if needed.
  • Ingredients
  • Based on 4 servings
  • 4 Lamb Rump Steaks 2 x Sainsbury's British or New Zealand Lamb Rump Steaks 300g
  • 1.5 tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
  • 500g Cauliflower Florets, blitzed in a food processor into ‘rice’ 1 x Sainsbury's Cauliflower
  • 1 Red Chilli, finely chopped 1 x Sainsbury's Red Chillies 65g
  • 4 Spring Onions, sliced (white and green parts kept separate) 1 x Sainsbury's Spring Onions Bunch 100g
  • 1 Lime, cut into 4 wedges 1 x Sainsbury's Limes x1
  • 2 tsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
  • 0.5 tsp Cayenne Pepper 1 x Sainsbury's Cayenne Pepper 42g
  • 2 Avocados, diced 1 x By Sainsbury’s Large Ripe & Ready Avocado
  • 50g Unsalted Butter 1 x Sainsbury's British Butter, Unsalted 250g
  • 2 Garlic Cloves, peeled and crushed with a garlic press 1 x Sainsbury's Garlic
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
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