Devilled lamb with baked spiced pumpkin
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Devilled lamb with baked spiced pumpkin

(2 ratings - rate this recipe)
The name of this recipe has its roots in a wonderful old culinary term that refers to dishes cooked with fiery hot spices and condiemtns 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.
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 2 hours  Cook: 2 hours
Serves 6 Serves 6
Good source of iron Good source of iron
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Ingredients

  • 1 shoulder of Quality Mark lamb, on the bone
  • 2 tablespoons plain flour

Devil mix

  • 1 tablespoon prepared mustard (French or Mild English is best)
  • 1 tablespoon curry powder
  • 1 teaspoon ground mace or nutmeg
  • 1 teaspoon salt
  • 50 grams softened butter

Baked spiced pumpkin

  • 700 grams- 1 kilogram firm-fleshed pumpkin
  • ¼ cup desiccated or thread coconut
  • ½ teaspoon 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 degrees celsius 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.

This recipe is courtesy of Allyson Gofton's cookbook, Good Food Made Simple, photography by Alan Gillard
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 260g
Energy kJ (kcal) 1371 (327)
Protein (g) 29.5
Fat (g) 18.7
Saturated (g)
10.7
Carbohydrate (g) 9.8
Sugars (g)
5.4
Sodium (mg) 486
Iron (mg) 2.8
Zinc (mg) 7.5
Vitamin B12 (ug) 3.1
Vitamin D (ug) 0.4
Selenium (ug) 5.3

Slow cook me

  • Brown a boned and rolled shoulder of lamb in a hot frying pan. Spread the Devil mix over the top of the meat and transfer to a pre-warmed slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. Cooking time will depend on the wattage of your slow cooker.

Or you could...

  • Use a leg of lamb in place of a shoulder, the cooking time for this recipe will be the same.
  • Use the Devil mix on a roast of beef; a sirloin is ideal for this recipe.

Leftovers

  • Cut all the meat from the bone and mince or dice. Mix with gravy and a spoonful of chutney and place in an ovenproof dish. Top with creamy mashed potatoes or kumara for a devilled shepherd's pie.

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Comments & Reviews

There are: 2 reviews, with an average rating of 4.5 out of 5
looks really yummy, will try it next time I cook some lamb.
Posted by marion 2016-11-21 16:28:41
Four of us all enjoyed this. From the description, I was worried it might taste too spicy, but it was very pleasant. It was the first time I'd put a crust on meat, and I will certainly do it again as the lamb was beautifully moist and tender.
We needed more oil with the pumpkin mix and will use desiccated coconut next time, as we really had minimal flavour on it.
Posted by Dale 2017-01-23 21:48:37
 

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