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Grilled Mutton Steaks & Rosemary Cauliflower Mash

grilled lamb rump with rosemary cauliflower mash


Swap your weekly steak for mutton with cauliflower mash – it’s bursting with flavour and will leave you feeling satisfied.


Serves 2



Mutton Rump Steaks (about 250g each) or Lamb leg steaks (about 180g each) 

1 tsp dried rosemary

1 tbsp coconut oil or butter

olive oil, to serve

chilli flakes, to serve

salt and freshly ground black pepper, to taste

1 cauliflower, roughly chopped

1 tbsp coconut oil or butter

1 onion finely chopped

2 garlic cloves, crushed

1 tbsp dried rosemary



1. Preheat the oven to 190°C/375°F/gas mark 5.

2. Trim off any excess fat on the mutton rump steak and score the top with a sharp knife. Season with salt and pepper and sprinkle over the rosemary.

3. Heat a pan with the 1 tablespoon of oil or butter and cook the mutton fat side down for 4 minutes, turning it over every minute until browned. Pop it in the oven for 15 minutes then leave it to rest for 5 minutes.

4. To make the cauliflower mash, cook the cauliflower in a pan of boiling water for 7–10 minutes, until it is cooked through. Drain.

5. Meanwhile, heat the oil or butter in a frying pan and throw in the onion. Sauté for 3 minutes then throw in the garlic, a big pinch of salt and the rosemary. Cook for another 3 minutes then leave to cool slightly.

6. Mash the onion mix with the cauliflower, scraping out all the spices and oil from the pan.

7. Serve the mash and lamb together with a drizzle of olive oil, salt and pepper, a pinch of chilli flakes and a big smile.


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