Spring Lamb with Buttery Cabbage & Cauliflower Cheese

Spoil the family by preparing this spring lamb with buttery cabbage and cauliflower cheese. An excellent recipe for a Sunday roast, it will be sure to top the list as a firm family favourite!

Spring Lamb with Buttery Cabbage & Cauliflower Cheese

Prep Time 15 minutes

Cook time 1 hour 30 mins

Serves 6


1 Medium Leg of Lamb

6 Garlic Cloves

3 Sprigs of Fresh Rosemary

Juice of 1 Lemon

2 tbsp. Olive Oil

Salt & Pepper, to taste

1 Medium Cauliflower, cut into florets

250ml Single Cream

100g Cheddar Cheese, grated

½ tbsp. English Mustard Powder

1 Medium Cabbage, roughly chopped

3 tbsp. Salted Butter


Preparation Method

  1. Allow the lamb to sit at room temperature for 1 hour prior to cooking. Preheat the oven to 200°C/180°C fan (390°F/350°F fan), then prepare the marinade by adding 2 crushed garlic cloves to a bowl with the rosemary, lemon juice and oil.
  2. Peel the remaining garlic cloves, then make small slits in the lamb’s surface and slot the garlic cloves into the slits. Rub the marinade into the lamb and season with salt and pepper.
  3. Place the lamb in a roasting tray and cover with foil. Cook for 1 hour, then remove the foil and cook for a further 15-30 minutes, depending on how rare/cooked you like your lamb.
  4. Whilst the lamb is in the oven prepare the cauliflower cheese and cabbage. Begin by boiling the cauliflower until tender and heating the cream in a pan over a low heat.
  5. Add the cheddar to the cream and stir until melted, then season with salt and pepper and stir in the mustard powder.
  6. Drain the cauliflower, then add to a casserole dish. Pour over the cheese sauce, then place in the oven for 20-25 minutes.
  7. Remove the lamb from the oven and leave to sit for 10 minutes before carving. In the meantime, place the chopped cabbage into a large saucepan of salted boiling water. Bring the cabbage to the boil, then reduce to a medium heat and cook until tender.
  8. Drain the cabbage over the sink, then transfer back into the pan with 2 tbsp. of the butter. Season with salt and pepper, then toss well.
  9. Transfer the cabbage to a serving dish and top with the remaining butter. Remove the cauliflower cheese from the oven and serve with the lamb and cabbage.


Nutritional values per serving

Calories 707 kcal|Carbohydrates 11g|Total Fat 48g|Protein 57g|

Macronutrient ratios per serving

Carbohydrates 6%|Total Fat 62%|Protein 32%|

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