Summer Recipies - Marinated Lamb Chimmichurri Cauliflower with lemon & garlic yogurt.

Two summer recipies to suit the vegetarians, carnivores and flexitarians. 

I've been a bit pressed for time and as a result I have have loads of chef inspired recipies using Velvet Cloud to post over the coming weeks.  But these two are definitley two of my favourites and would be perfect for a weekend lunch or dinner, so I am posting about them first. If you decide to go with both you are sorted for the carnivores and the vegitarians, and if you are like me a flexitarian you just enjoy both :) 


Lamb wiht a Velvet Cloud wild garlic marinade

Trish is an Irish Food Writer and Cookbook Author living in France, and  a great supporter of Irish ingredients. She has  regular Food & Wine colum in The Gloss Magazine and this recipie as is her photo from there. I am quoting Trish here  "This is so easy to do, and is such a wonderful way to pack the flavour in and around spring lamb. The lovely yoghurt adds a special tang and richness. Make enough marinade to use it as a sauce for the meat, simply spoon it over the lamb as you carve, and let it mingle with the juices.

"For 4-6
15 minutes preparation

Overnight marinating or 4-5 hours at least

3-4 hours cooking


2 or 3 handfuls of wild garlic, rinsed and spun or three cornered leek

300g Velvet Cloud sheep’s yoghurt

Salt and pepper

1 lamb shoulder, around 1.5kg


Blanch the wild garlic for 30 seconds or so in simmering water, drain and cool in cold (iced if you can) water.

Blitz the wild garlic with the yoghurt in a mini blender. Season well with salt and pepper.

Set the lamb on foil (shiny side against the meat) and cover it completely with the yoghurt marinade. Tighten the foil against the meat, pinching to make sure it is as airtight as possible.

Place in the fridge overnight or for 4-5 hours.Method

4-5 hours before serving, take the lamb out of the fridge and let it come up to room temperature for 30 minutes.

Heat the oven to 160°C, 150°C Fan

Set the lamb in a roasting tin and cook for three hours.

One hour before serving, open the foil, turn the oven up to 180°C  and let the meat brown on top for 30 minutes.

Remove from the oven and leave to rest before seasoning and serving with the remaining marinade spooned over.

Whole Roasted Chimmichurri Cauliflower on a bed of lemon & garlic yogurt  by Ciara Turley - 

Chimichirri Cauliflower With Velvet Cloud Garlic Yogurt

Ciara Turley is a health and nutrition coach and goes by The Tummy Fairy on her fabulous Instagram Account with loads of cool and easy to follow reels @thetummyfairy.  I quote Ciara here"The flavours in this dish just go so well together, it’s amazing as a meal on it’s own or as a side dish, also a good one if you are entertaining any vegetarian guests. You will have leftover chimichurri which you can store in a jar in the fridge, it’s delicious with steak or chicken or fish!!


1 x medium cauliflower
2 tbsp olive oil
1 tsp salt
100 g yoghurt, I used sheeps yogurt from Velvet Cloud
1 clove garlic minced j
2 tbsp fresh lemon juice
handful fresh parsley finely chopped

For the Chimichurri, mix together in a bowl:
1 finely diced shallot
1 diced red chilli pepper
3 minced garlic cloves
½ cup red wine vinegar
½ cup finely chopped coriander,
2 cups finely chopped parsley
½ cup extra-virgin olive oil
Salt & pepper


Pre-heat your oven to 200c (fan assisted)
Fill a large pot of water (check that your cauliflower fits first) add salt and bring to a boil.
Pop the cauliflower in, cover and let cook for about 10 minutes, depending on the size. Then remove the cauliflower and place it on a baking tray to dry for around 10 minutes.
Brush the cauliflower with olive oil and season well with sea salt. Put it into the oven and let roast for 45-50 minutes until charred and golden all over.
Mix the yogurt, garlic, parsley & lemon together in a bowl then spoon onto your serving dish.
Pop the cauliflower on top, drizzle with the chimichurri, cut into wedges and enjoy!


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