Devilled lamb with baked spiced pumpkin
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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Ingredients
Devil mix
Baked spiced pumpkin
|
Method |
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 |
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