Recipe

Herb crusted lamb with pumpkin

Dec 30, 2012 1:00pm
  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Herb crusted lamb with pumpkin
  • 1/4 cup finely chopped flat-leaf parsley
  • 1/4 cup finely chopped rosemary
  • 1 cup soft fresh breadcrumbs
  • 40 gram butter, melted, plus 60g extra, melted
  • 2 500g lamb rumps
  • cooking oil spray
  • 1/3 cup wholegrain mustard
  • 600 gram pumpkin, unpeeled, cut into 4 thick wedges
  • 2 tablespoon lemon juice
  • wilted spinach leaves, to serve
  • lemon cheeks, to serve

Method

Herb crusted lamb with pumpkin
  • 1
    Preheat oven to 200°C (180°C fan-forced). Combine 2 tablespoons of the parsley, 2 tablespoons of the rosemary, breadcrumbs and butter in a bowl.
  • 2
    Preheat a char-grill pan over high heat. Spray lamb with oil. Cook and turn for 5 minutes or until seared all over. Transfer to a roasting pan.
  • 3
    Spread top of each lamb rump with mustard. Press crumb mixture evenly over lamb. Spray crumb crust with oil. Bake for 15 minutes for medium-rare or until cooked to your liking. Remove from oven. Cover with foil; rest for 5 minutes. Slice.
  • 4
    Preheat char-grill pan over moderate heat. Spray pumpkin with oil. Add to pan; cook for 5 minutes each side or until browned and tender. Transfer to serving plates. Top with lamb.
  • 5
    Whisk juice, remaining parsley, remaining rosemary and extra butter in a jug. Drizzle sauce over lamb. Serve with wilted spinach and lemon cheeks.

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