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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.
Prep: 15 mins
Cook: 2 hours
Serves 6
Source of iron
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Ingredients
Devil mix
Baked spiced pumpkin
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Method |
Nutrition Information Per Serving
Serving size: 260g| Energy kJ (kcal) | 1371 (327) |
| Protein (g) | 29.5 |
| Fat (g) | 18.7 |
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Saturated (g)
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10.7 |
| Carbohydrate (g) | 9.8 |
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Sugars (g)
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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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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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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