Lamb Salad Served On Cauliflower Recipe

Name: Lamb Salad Served On Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Braised lamb; 1 1/2 pounds (700g) Lamb shoulder (or see headnote); 1 (85g) carrot, medium size; 2 celery ribs; 2 garlic cloves; 1/2 onion, medium to large (to taste); 2 sprigs thyme; 1 bay leaf; stock (as needed); 1 cup (225 ml) Red wine like Shiraz, Montepulciano d'Abruzzo, Rioja or Farnese; 1/4 cup (60 ml) capers, rinsed of salt or vinegar in which they were packed; 4 to 8 eggs, soft boiled; to taste Red wine for drinking (same as used in the braise); Salad; 4 cups (1 liter) cauliflower, measured after trimming; 1 cup (225 ml) croutons; 4 cups (150g) romaine now that CDC says safe again (early June 2018). Or other dark greens; 1/4 cup (60 ml) red-wine vinegar; 1 tablespoon (15 ml) olive oil, extra virgin; 1 or 2 teaspoons (5 or 10 ml) grainy mustard; 1 cup (225 ml) mayonnaise; 1/4 cup (60 ml) buttermilk, optional; 4 cups (150g) frisee lettuce

Servings: persons

Braised lamb
1 1/2 pounds (700g) Lamb shoulder (or see headnote)
1 (85g) carrot, medium size
2 celery ribs
2 garlic cloves
1/2 onion, medium to large (to taste)
2 sprigs thyme
1 bay leaf
stock (as needed)
1 cup (225 ml) Red wine like Shiraz, Montepulciano d'Abruzzo, Rioja or Farnese
1/4 cup (60 ml) capers, rinsed of salt or vinegar in which they were packed
4 to 8 eggs, soft boiled
to taste Red wine for drinking (same as used in the braise)
Salad
4 cups (1 liter) cauliflower, measured after trimming
1 cup (225 ml) croutons
4 cups (150g) romaine now that CDC says safe again (early June 2018). Or other dark greens
1/4 cup (60 ml) red-wine vinegar
1 tablespoon (15 ml) olive oil, extra virgin
1 or 2 teaspoons (5 or 10 ml) grainy mustard
1 cup (225 ml) mayonnaise
1/4 cup (60 ml) buttermilk, optional
4 cups (150g) frisee lettuce

1
Heat oven to 325F or 160C. Season lamb. Heat heavy-bottomed pot over medium high heat. Add lamb and lightly brown all over. Remove lamb to plate. Add mirepoix vegetables (onion, carrot, celery) & garlic, all roughly chopped, to original pan & cook until golden. Deglaze with 1c (225 ml) red wine.
2
Add reserved lamb, produce & wine, bay leaf & thyme to a Dutch oven or other oven-proof pot. Add stock to cover. Cover pot, cook in oven 2 1/2 hours until meat is falling-off-bone tender. Separate meat from bones. Strain braising liquid, return to pot and reduce - on top of stove - by half. Set aside.
3
Raise oven to 400F or 200C. Trim cauliflower into florets, toss with 1 tbsp.(15 ml) olive oil, roast 15-20 minutes or until lightly browned. Remove from oven & set aside.
4
Whisk mayonnaise, mustard, vinegar & buttermilk (if using). Warm shredded lamb in half cup (125ml) reduced braising liquid. Add roasted cauliflower flowerets, croutons & 3/4 cup (180 ml) salad dressing. Add warm lamb & its liquid to bowl. Toss until coated.
5
Line each plate or wide bowl with romaine leaves & shredded frisee. Spoon mixed lamb, cauliflower & croutons over lettuces. Drizzle plates with remaining salad dressing & top each with tablespoon of (rinsed) capers & soft boiled egg (whole or cut in half).
6
Serve with same red wine you used in the braise.

1374

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Braised lamb, 1 1/2 pounds (700g) Lamb shoulder (or see headnote), 1 (85g) carrot, medium size, 2 celery ribs, and more.

Yes, Lamb Salad Served On Cauliflower falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lamb Salad Served On Cauliflower

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions