Devilled Lamb with Baked Spiced Pumpkin

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

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 recipes.co.nz