Devilled Lamb with Baked Spiced Pumpkin
15 min / 120 min
Serves 6
Ingredients
Lamb
- 1 leg of lamb (bone in)
- 2 tbsp plain flour
Devil Mix
- 1 tbsp prepared mustard (French or Mild English is best)
- 1 tbsp curry powder
- 1 tsp ground mace or nutmeg
- 1 tsp salt
- 50 g softened butter
Baked Spiced Pumpkin
- 700 g – 1 kg firm-fleshed pumpkin
- ¼ cup desiccated or thread coconut
- ½ tsp ground cardamom or ginger
Method
- Preheat the oven to 200°C.
- Line a baking tray with foil.
- Lightly score the surface of the lamb, rub with the flour and place on the prepared tray.
- Roast the lamb at 200°C for 40 minutes.
- Stir the devil mix ingredients together and spread half evenly over the lamb.
- Return the lamb to the oven, reduce heat to 160°C and roast for a further 40 minutes.
- Spread the remaining devil mix over the lamb.
- Cut the pumpkin into 3-4 cm pieces and toss in a little oil along with the coconut and cardamom or ginger and scatter around the lamb.
- Cook for a further 40 minutes.
- Allow the lamb to rest for 10-15 minutes before carving.
- Serve the lamb and pumpkin garnished with fresh herbs.
Recipe from recipes.co.nz
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