Grilled mutton steaks with rosemary cauliflower mash

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

30 mins

2

Easy

• 2x Field & Flower mutton rump steaks
• 2tsp dried rosemary
• 2tbsp coconut oil or butter
• 1 cauliflower, roughly chopped
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• Olive oil (to serve)
• Chilli flakes (to serve)
• Sea salt & freshly ground black pepper

1. Preheat your oven to 190°C/Gas 5.

2. Trim off any excess fat on the mutton rump steak and score the top with a sharp knife. Season with salt and freshly ground black pepper and sprinkle over 1tsp rosemary.

3. Heat a pan with 1tbsp oil or butter and cook the mutton fat side down for 4 minutes, turning it over every minute until browned. Put it in the oven for 15 minutes then leave 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 put in the onion. Sauté for 3 minutes then place in the garlic, a big pinch of salt and 1tsp 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 freshly ground black pepper and a pinch of chilli flakes.