Pink leg of lamb

  • Ingredients

    Cauliflower couscous

    1 head of cauliflower

    1 tsp harissa

    1 tsp honey

    1 red onion

    1/2 bunch flat-leaf parsley

    2 tomatoes

    olive oil


    Leg of lamb

    4 pieces of 160 g leg of lamb




    Vegetable garnish

    Chanterelles or brown caps approx. 400 g

    olive oil



    Some garlic


    Wild cauliflower

  • Preparation

    Remove the stalk from the cauliflower and cut into small pieces. Then place in a blender and blend until you have a kind of coarse cauliflower semolina. Sauté the cauliflower in a pan with a little garlic and olive oil. Finely dice the red onions and seeded tomatoes and finely chop the parsley. Add everything to the cauliflower and season with lemon juice, olive oil, harissa and honey.

    Arrange the cauliflower couscous on a plate (you can also use a serving ring) and then place the prawns on top. Garnish with a little coriander and drizzle with a little olive oil.

    Season the lamb with salt and leave to marinate for approx. 2-3 minutes. Grill the meat on all sides over a high heat. Then leave the meat to marinate for approx. 5 minutes at a low temperature and on the grill. (The MONOLITH Cloche)

    Clean the mushrooms and finely chop the garlic. Finely chop some chives. Place the mushrooms on the plate without oil. Fry briefly. Now add the oil and salt. Cook briefly and then add the chives.

    Fry the wild cauliflower separately with a little oil and garlic. Cook for just 2 - 3 minutes. Then mix with the mushrooms.

    To serve, first place the couscous on the plate. Then slice the meat and arrange on the couscous. Add the mushrooms and cauliflower and garnish with a little herb oil and fresh herbs.

A recipe from: Tarik Rose