Spiced mini lamb roast with cauliflower and beans

Combine chilli, garam masala, rosemary and garlic and divide between two large bowls. Add lamb to one bowl and rub well with spice mix. Heat two teaspoons of the oil in a large, flameproof roasting pan over a high heat. Add lamb. Cook, turning, for about 5 minutes, or until browned all over. Add cauliflower, beans, bread and the rest of the oil to remaining spice mix and toss well. Arrange around lamb. Cook at 200C for 20-25 minutes, for medium, or until cooked to your liking and vegetables are tender. Rest, loosely covered with foil, for 5 minutes. Combine sour cream, horseradish and salt and pepper in a bowl. Mix well. Slice lamb and serve with vegetables and sour cream mixture.

Serves 2

1/2 tsp dried chilli flakes

2 tsp garam masala

1 tsp dried rosemary

2 cloves garlic, crushed

420g mini lamb roast

2 tbsp olive oil

600g cauliflower, trimmed, cut into large florets

150g green beans, trimmed, cut into 5cm pieces

100g piece sourdough bread, cut into 3cm pieces

1/2 cup sour cream

3 tsp horseradish cream

salt and freshly ground black pepper