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Devilled lamb with baked spiced pumpkin

Spicy and Strong Lamb Shoulder Recipe

6

Serves

15 mins

Prep Time

2 hrs

Cook Time

Allyson Gofton

Recipe author

Allyson Gofton

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.

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High Iron

Low Sodium

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Lamb,

Easy,

Dinner,

Ingredients

Lamb

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1 Quality Mark lamb shoulder

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2 tbsp white flour

Devil mix

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1 tbsp mustard

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1 tbsp curry powder

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1 tsp ground mace

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1 tsp salt

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50g, softened butter

Baked spiced pumpkin

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700g-1kg, firm fleshed pumpkin

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1/4 cup desiccated coconut

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1/2 tsp cardamom

Method

To Roast Lamb

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 degrees celsius 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.

More info

Nutrition Information per Serving (260g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1371 (327)kJ

Protein

29.5g

Total Fat

18.7g

Saturated Fat

10.7g

Carbs

9.8g

Sugars

5.4g

Sodium

486mg

Iron*

2.8mg

* Percentage of recommended daily intake (Aust/NZ)

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