Cauliflower couscous with mushroom-crusted lamb

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 4

Ingredients

For the mushroom-crusted lamb

  • 1 lamb loin
  • plain flour, for dusting
  • 1 medium free-range egg, beaten
  • 50g/1¾oz dried trumpet mushrooms, blended to a fine powder
  • olive oil, for frying
  • salt and freshly ground black pepper

For the cauliflower couscous

  • 1 large cauliflower, florets only
  • 3 tbsp raisins, soaked in warm water for 10 minutes, drained
  • 50g/1¾oz green olives, stones removed, chopped
  • 3 tbsp pine nuts

For the creamy mushrooms

  • 2 large Portobello mushrooms, wiped clean
  • 75g/2¾oz unsalted butter
  • 150g/5½oz assorted wild mushrooms, cleaned
  • 1 tbsp chopped fresh rosemary
  • 100ml/3½fl oz double cream
  • 1 tbsp red wine vinegar
  • 2 tsp soy sauce
  • 2 tbsp chopped fresh parsley
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