Cook for a further 5 minutes and thin down with a little water to prevent the lamb getting too thick. With the motor still running, add olive oil and some of the water. Meanwhile, place the cauliflower pieces in a food processor and pulse until the cauliflower becomes fine and grain like in texture. Place cauliflower in a bowl add the mint, parsley, lemon juice and zest and mix together. Place the lamb shoulder in an appropriate roasting dish with sides and scatter veg and herbs over the top.

Source: Otago Daily Times November 07, 2017 16:18 UTC