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Dinner with Rukmini
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Spiced Lamb Meatballs with Sumac Roasted Cauliflower and Pomegranate
From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
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Introduction from Rukmini Iyer
Think about the best lamb kofte or kebabs you’ve ever had and you’ll have an idea of how flavoursome this dish is. The warming spices in the lamb work perfectly with the pomegranates and lemony cauliflower. Serve with flatbreads or cous cous.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6. Tip all the meatball ingredients into a food processor and blitz briefly until everything comes together evenly.
Tip the cauliflower, leaves, spices, salt and oil into a large roasting tin and mix until everything is evenly spiced.
With damp hands (I keep a bowl of water nearby), take walnut-sized pieces of the lamb mix and roll them into small meatballs. Dot them among the cauliflower pieces as you go – you should have about 20–22.
Transfer to the oven and roast for 25 minutes, until the tops of the meatballs are evenly coloured and the cauliflower is cooked through. Whisk the lemon zest, juice and extra virgin olive oil together, drizzle this over the traybake, then scatter over the pomegranate seeds and parsley. Drizzle over the pomegranate molasses (if using) and serve the traybake hot.
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