Break out the spices for this flavorful Cardamom Lamb with Cauliflower dish. This recipe was created in partnership with Pompeian Olive Oil and their #trendinginthekitchen campaign. 

Cardamom Lamb with Cauliflower

Many people are busy prepping for their Easter family dishes. You’ve gathered up the ingredients and are just waiting to head to the store this weekend to purchase everything that you need. You might even be buying a few last minute Easter basket stuffers. If you are looking for something a little different this year and want to add a little spice to the table… you are in the right place.

Cardamom Lamb

I’ve made you this flavorful Cardamom Lamb with Cauliflower dish. The lamb is coated with a mix of cardamom, cinnamon and turmeric spices to bring out some Middle Eastern Flavors. Cardamom and lamb go hand in hand and it’s also the perfect dish for Easter. By incorporating the cauliflower and peas it makes it an all-around hearty meal that everyone can enjoy.

Cardamom Lamb with Cauliflower-2

The Pompeian Olive Oil used in this recipe is their Full Bodied Organic Extra Virgin Olive Oil. Pompeian is America’s largest national brand of olive oil, best-selling wine vinegars and a variety of cooking wines and cooking sprays. Pompeian’s Organic Extra Virgin Olive Oil is also USDA-certified organic!

I would love to know if you tried out this meal with family and friends this Easter.

ENJOY ~ Meagan

Cardamom Lamb with Cauliflower

Cardamom Lamb with Cauliflower


  • 1 cauliflower head, chopped into florets
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1 pound lamb loin chops, cut into bite-size pieces
  • 2 tablespoons Pompeian Organic Extra Virgin Olive Oil
  • 3/4 cup English peas


Bring a pot of water to boil. Add in the cauliflower and boil for 3 minutes. Remove from heat and set aside.

In a small bowl combine cardamom, cinnamon, turmeric, and salt. Add the lamb to the bowl and thoroughly coat all sides with the seasoning.

Add olive oil to a saute pan over medium heat. Add in the lamb mixture and cook for 5 minutes allowing it to brown. Then stir in cauliflower and peas; cook for an additional 5 minutes.

Season with salt before serving.

All images and text ©.

Disclosure: This recipe was created in partnership with Pompeian Olive Oil and their #trendinginthekitchen campaign. All opinions are 100% my own and I appreciate your support on the brands that I love.

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