- 2 Woolworths Easy to Cook free-range deboned legs of lamb
- 6 anchovy fillets
- 100 g green olives
- 100 g black olives
- 100 g butter
- 3 sprigs fresh rosemary
- 350 g cauliflower florets
- 1 T olive oil
- 50 g butter
- 1 x 500 g punnet Woolworths ready-made sweet potato mash
- 1 T ground turmeric
- Plain yoghurt, for serving
Preheat the oven to 160°C.
Roast Woolworths Easy to Cook free-range deboned legs of lamb according to package instructions. In the last 10 minutes of roasting, remove the roasting bags.
Add anchovy fillets, green olives, black olives, 100 g butter and sprigs fresh rosemary, season and continue cooking.
Meanwhile, toss cauliflower florets in olive oil, 50 g butter and seasoning, then roast for 20 minutes or until tender but still slightly crunchy.
Prepare Woolworths ready-made sweet potato mash, combining the butter from the punnet with ground turmeric in a pan. Serve the lamb with the roast cauliflower, sweet potato mash, a swirl of plain yoghurt and the turmeric butter.
Cook's note: Nutty roast cauliflower, earthy turmeric sweet potato mash, salty olive-and-anchovy lamb... perfect match!