Devilled Lamb with Baked Spiced Pumpkin

Devilled Lamb with Baked Spiced Pumpkin

15 min / 120 min

Serves 6



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


  1. Preheat the oven to 200°C.
  2. Line a baking tray with foil.
  3. Lightly score the surface of the lamb, rub with the flour and place on the prepared tray.
  4. Roast the lamb at 200°C for 40 minutes.
  5. Stir the devil mix ingredients together and spread half evenly over the lamb.
  6. Return the lamb to the oven, reduce heat to 160°C and roast for a further 40 minutes.
  7. Spread the remaining devil mix over the lamb.
  8. 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.
  9. Cook for a further 40 minutes.
  10. Allow the lamb to rest for 10-15 minutes before carving.
  11. Serve the lamb and pumpkin garnished with fresh herbs.

Recipe from 

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