Lamb meatballs with roasted cauliflower and pomegranate

This modern take on a traditional dish has a warm salad component that you’ll adore

If you fancy a twist on your standard roast lamb this Easter, why not try lamb meatballs? These are now being sold in packets of 12 in some supermarkets but you can also quickly shape your own with some lamb mince, salt and pepper.

Prep time: 15 mins

Cooking time: 30 mins

Serves 4

Ingredients

1 large cauliflower

1 large red onion, sliced

4 tbsp rapeseed oil

1 tsp ground cumin

12 ready-made lamb meatballs

20g fresh flat-leaf parsley, leaves picked and roughly chopped

20g fresh mint, leaves and roughly chopped

100g pomegranate seeds

Juice of ½ lemon

50g toasted pistachios, roughly chopped

Sea salt and freshly ground black pepper

Tzatziki, to serve

Method

• Preheat the oven to 220°C (425°F/gas mark 7). Coarsely grate a third of the cauliflower into rice-sized pieces and set aside in a bowl.

• Break up the remainder of the cauliflower into small florets and put in a bowl with the leaves and red onion. Drizzle over half of the oil and sprinkle over the cumin, then season generously. Spread out in a single layer in a large roasting tin lined with parchment paper and nestle in the lamb meatballs.
  
• Roast for 20 minutes until the lamb meatballs are cooked through and cauliflower and onion are lightly charred and tender.

• Meanwhile, add the herbs and pomegranate to the raw cauliflower and add the rest of the oil with the lemon juice. Season to taste. When the lamb and cauliflower are ready quickly transfer the meatballs to a plate and fold the roasted cauliflower into the raw mixture. Tip on to a large serving platter and arrange the meatballs on top.
  
• Scatter over the pistachios and add dollops of the tzatziki to serve.

This recipe first appeared in the Mar|Apr 2023 issue of Irish Country Magazine