Marinated Lamb & Sumac Cauliflower
Full of flavor, tender marinated lamb is served with roasted cauliflower for a delicious entree. With minimal preparation and only a few ingredients to pick up from the grocery store, a hearty dinner is easily prepared.
1 tsp. Oregano - Greek
2 tsp. Sumac , divided
1 tsp. Aleppo Pepper Crushed
½ tsp. Cumin - Ground
1 tsp. Vik's Garlic Fix
1 tsp. Ultimate Umami Seasoning
3 tsp. Cyprus White Flake Sea Salt , divided
6 grinds Florida Sunshine Spice Blend
Juice of ½ a lemon
1 head cauliflower, trimmed and cut into ¼-inch thick slices
MIX ¼ cup Organic Extra Virgin Olive Oil, Oregano - Greek, 1 tsp. Sumac, Aleppo Pepper Crushed, Cumin - Ground, Vik's Garlic Fix, Ultimate Umami Seasoning, 1 tsp. Cyprus White Flake Sea Salt, Florida Sunshine Spice Blend, and lemon juice.
COAT lamb on both sides with mixture. Place lamb back on rack over sheet tray in refrigerator to marinate 1-2 hrs. Remove from refrigerator 20-30 mins. before placing on grill.
PREPARE grill for direct and indirect heat. Place lamb fat side down on direct heat side (hot side), 4-5 mins. Flip and sear on reverse side, 4-5 mins. Move lamb to indirect heat side (cooler side). Cook for an additional 35-45 mins., or until 125-130?F for medium rare. Remove from grill and allow to rest 10-15 mins. before slicing.
SPRINKLE with 1 tsp. Cyprus White Flake Sea Salt for finish.
WHILE lamb is cooking, preheat oven to 375?F.
PLACE cauliflower slices on sheet tray and brush both sides with 3 Tbsp. Organic Extra Virgin Olive Oil. Sprinkle with 1 tsp. Sumac and 1 tsp. Cyprus White Flake Sea Salt. Place in the oven and roast, turning after 15 mins. Continue to roast until edges are browned and cauliflower is tender, approximately 15-20 mins. Remove from the oven. Serve.
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