3 tablespoons extra-virgin olive oil
2 Tbs Worcester sauce
1 teaspoon chopped garlic
1/4 Tsp finely grated mandarin zest
1/4 Tsp salt
1 fillet lamb loin
6 cherries tomatoes
pink Himalayan salt
Preheat oven 220 C. Season fillet of lamb with oil, Worcester, salt and pepper and sprinkle with mandarin zest and minced garlic both side. Set aside to marinade for 1 hour.
Meanwhile cut quarter of cauliflower place on top of foil; season with salt and black pepper. Then spray oil over it. Wrap the foil tightly and put in the tray to roast about 30-40 minutes or until soft and cook through. Place cherries in baking tray, season with oil, salt and pepper.
Put lamb on a roasting pan and roast in middle of oven 15 minutes on one side then turn down oven to 180 C and roast a further 10 -15 minutes or until springy to touch. Transfer lamb to a plate and let stand 10 minutes. Keep cover with foil.
Assemble: Place lamb loin on one side follow by cherries and cauliflower. Drizzle the juice from the tray a bit.