This delicious recipe from My Food Bag is gluten free and can also be made dairy free by omitting the yoghurt.


  • Spiced roast potatoes and cauliflower   

  • 150g brushed potatoes, scrubbed and diced 1cm

  • 1 cup cauliflower florets

  • 1 teaspoon potato cauliflower spice mix

  • 1 handful baby spinach leaves

  • 2 teaspoons sliced almonds

  • Coriander yoghurt    

  • 1 tablespoons chopped coriander

  • 2 tablespoons natural yoghurt 

  • Lamb     

  • 150g lamb rump (at room temperature)


  • 1.

    Preheat oven to 220°C/200°C. Line an oven tray with baking paper.

  • 2.

    Toss potatoes and cauliflower with a drizzle of olive oil, potato cauliflower spice mix and season with salt and pepper. Roast for about 20 minutes until golden.

  • 3.

    In a small bowl mix coriander yoghurt ingredients together, season with salt and pepper and set aside.

  • 4.

    When vegetables have about 10 minutes’ cook time remaining, cook lamb. Pat dry with paper towels and season with salt. Heat a drizzle of oil in a small fry-pan on medium to high heat. Fry lamb for 4–5 minutes total, turning constantly, for medium (depending on thickness), or until cooked to your liking. Wrap in foil to rest for 2–3 minutes. Slice thinly on an angle.

  • 5.

    Toss spinach and almonds through cooked potatoes and cauliflower until spinach has wilted.

  • 6.

    To Serve, place vegetables on plate and top with lamb. Drizzle over coriander yoghurt.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 663kj
  • Fat Total 44g
  • Saturated Fat 19g
  • Protein 32g
  • Carbohydrate 37g
  • Sugar 5g
  • Sodium 144mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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