Saffron Cauliflower Rice With Roast Lamb Tomatoes and Mint Gremolata

650g Rolled lamb roast

2 cloves garlic

1 sprig fresh rosemary

1 tsp olive oil

salt and pepper

Saffron Cauliflower rice (refer Rice & Couscous page for recipe) 

12 cherry tomatoes

cooking spray

Gremolata

1/2 cup fresh mint

1/2 cup fresh parsley

1 - 1/2  tbs olive oil

1 tsp lemon zest

1 tbs lemon juice

2 cloves garlic

salt and pepper to taste

Nuts & Bolts

1. Pre heat oven to 200c.  Cut half a dozen slits into the lamb. Quarter 2 garlic cloves and place inside the slits of lamb. In the same slits add  rosemary. Place lamb into a baking tray drizzle with olive oil and season with salt and pepper. Place into oven and cook for 35-40 minute or until cooked.

2. Saffron cauliflower rice ( refer to  recipe and cooking instruction on casserole page).

3. 25 minutes into the lambs cooking time add tomatoes ( spray with cooking oil).

4. Gremolata : add all ingredients into a blender and mix, Season to taste.

5. Once lamb is cooked, set aside to rest for 15 minutes before carving.

Ready to serve.

Calories per serving : 482