Devilled lamb with baked spiced pumpkin
Spicy and strong lamb shoulder recipe
Serves
6
Prep Time
15 mins
Cook Time
2 hrs
The name of this recipe has its roots in a wonderful old culinary term that refers to dishes cooked with fiery hot spices and condiments that may have been akin to the heat of hell! The blending of mustard and curry powder with a plentiful amount of butter makes a piquant yet tasty crust on a roast of lamb, ideal served hot or cold. And for those who enjoy mutton, this devilled mix is an ideal partner for the stronger-tasting meat.
The name of this recipe has its roots in a wonderful old culinary term that refers to dishes cooked with fiery hot spices and condiments that may have been akin to the heat of hell! The blending of mustard and curry powder with a plentiful amount of butter makes a piquant yet tasty crust on a roast of lamb, ideal served hot or cold. And for those who enjoy mutton, this devilled mix is an ideal partner for the stronger-tasting meat.
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ShareIngredients
1 Quality Mark lamb shoulder
2 Tbsp white flour
1 Tbsp mustard powder
1 Tbsp curry powder
1 tsp ground mace
1 tsp salt
50g butter
softened
700g-1kg pumpkin
seeds and skin removed and chopped into 3-4cm chunks1/4 cup desiccated coconut
1/2 tsp cardamom pods
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 degrees celsius and roast for a further 40 minutes.
Spread the remaining Devil mix over the lamb.
Toss the pumpkin 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.
