Method

• 1.
  For the purée, place cauliflower, coconut cream and stock in a saucepan, bring to the boil, then reduce heat to low, cover and simmer for 15-20 minutes until cauliflower is tender. Drain the liquid, keeping 2 tbs, then transfer cauliflower and reserved liquid to a processor, add butter, season with sea salt and blitz until smooth. Keep warm.

• 2.
  Preheat the oven to 180°C and line a baking tray with baking paper.
• 3.
  Place all the ingredients except oil or butter and lamb in a bowl. Add ½ tsp sea salt and ¼ tsp freshly ground black pepper and stir well to combine.
• 4.
  Drizzle half the oil or butter over backstraps and evenly rub it into the meat. Place a frying pan over high heat, add lamb and fry for 1-2 minutes each side to brown. Remove from the pan and set aside until cool enough to handle. Press the crust all over the meat, then drizzle with the remaining oil or butter and season well.
• 5.
  Carefully transfer backstraps to prepared tray and roast for 12-14 minutes until golden brown and medium-rare when cut into with a sharp knife. Rest for 5 minutes, then slice and serve with coconut cauliflower purée and a few green salad leaves.