ZA’ATAR LAMB AND CAULIFLOWER

Name: Roasted Za’atar Lamb and Cauliflower
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 head cauliflower, cut into florets; 3 tablespoons extra virgin olive oil, plus more as needed; ¾ teaspoon ground cumin; ½ teaspoon kosher salt, plus more to taste; ¼ teaspoon freshly ground black pepper, plus more to taste; 10 ounces boneless lamb leg, cut into 1 to 1½" (3 to 4 cm) pieces; 1 tablespoon olive oil; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 1 teaspoon za’atar, plus more for finishing; ¼ teaspoon Aleppo pepper; ¼ teaspoon smoked paprika; ¾ cup plain full-fat yogurt; 1 small clove garlic, finely grated; ¼ lemon, juiced

spring, autumn, winter

Middle Eastern

Yield: 2

Author: Katie Schenk

Roasted Za’atar Lamb and Cauliflower

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Roasted za’atar lamb with spiced cauliflower and garlic lemon yogurt.

Ingredients

1 head cauliflower, cut into florets
3 tablespoons extra virgin olive oil, plus more as needed
¾ teaspoon ground cumin
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
10 ounces boneless lamb leg, cut into 1 to 1½" (3 to 4 cm) pieces
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon za’atar, plus more for finishing
¼ teaspoon Aleppo pepper
¼ teaspoon smoked paprika
¾ cup plain full-fat yogurt
1 small clove garlic, finely grated
¼ lemon, juiced

Instructions

Preheat the oven to 220°C (425°F).
Spread the cauliflower over a large rimmed baking sheet. Drizzle with 3 tablespoons olive oil, then add the cumin, half the salt, the black pepper, and a small pinch of the Aleppo pepper. Toss thoroughly so everything is evenly coated, then arrange in a single layer with space between the florets. Roast for 15 minutes, until the edges begin to colour.
While the cauliflower roasts, place the lamb in a bowl and toss with 1 tablespoon olive oil, the remaining salt, additional black pepper to taste, the za’atar, about ¾ teaspoon Aleppo pepper, and the smoked paprika. Let it sit briefly at room temperature.
Remove the tray from the oven, turn the cauliflower, and scatter the lamb pieces over the tray, keeping everything in a single layer. Return to the oven and roast for 15 to 20 minutes, turning the lamb once halfway through, until the lamb is browned at the edges and just cooked through, and the cauliflower is deeply golden and tender.
While everything finishes roasting, stir together the yogurt, garlic, lemon juice, and a pinch of salt. Let it sit for a few minutes to mellow the garlic and bring the flavours together.
Remove the tray from the oven and let the lamb rest for 5 minutes.
To serve, spoon the yogurt onto a platter or plates, then arrange the lamb and cauliflower over or alongside it. Finish with the remaining Aleppo pepper and an extra sprinkle of za’atar.

Costs

Total Cost: $12.33
Cost per Serving: $6.16

Costs calculated in April 2026 in Cleveland, USA using ingredients from Aldi, with the exception of oil and za'atar from Thrive Market and lamb, salt, and peppers from Whole Foods.

Nutrition Facts

Calories

520

Fat

33 g

Sat. Fat

6 g

Carbs

19 g

Fiber

6 g

Net carbs

12 g

Sugar

6 g

Protein

24 g

Sodium

1315 mg

Cholesterol

57 mg

Nutritional information is an estimate only, and depends on the ingredients you use.

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