Roast leg of lamb with spiced pumpkin

Roast leg of lamb with spiced pumpkin

By
From
New Middle Eastern Food
Serves
6
Photographer
Mark Roper

This easy spice paste is a surefire way to brighten up the Sunday roast. The pumpkin and sultanas really bring out the underlying sweetness of the meat.

Ingredients

Quantity Ingredient
1 x 2.5kg leg of lamb
80ml olive oil
600g peeled pumpkin, cut into chunks
2 purple onions, cut into quarters
1/4 cup sultanas
splash verjuice
rice and yoghurt, to serve

Spice paste

Quantity Ingredient
2 garlic cloves, roughly chopped
1 shallot, roughly chopped
1 long red chilli, roughly chopped
1 teaspoon sea salt
1 teaspoon caraway seeds, ground
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
50ml olive oil

Method

  1. Preheat the oven to 200°C.
  2. To make the spice paste, combine the garlic, shallot, chilli and salt in a mortar and pound to a paste. Add the remaining spices and pound again to incorporate thoroughly. Stir in the oil. Use your fingers to rub the paste all over the lamb, working it in thoroughly.
  3. Pour half the oil into a heavy-based roasting pan, then add the lamb and cook in the centre of the oven for 20 minutes. Turn the oven down to 180°C and cook for a further 20 minutes. Remove the pan from the oven and add the remaining oil.
  4. Scatter in the pumpkin, onion and sultanas, tossing them around in the spicy oil to coat. Return the pan to the oven and cook for a further 20 minutes. Check from time to time and turn the vegetables to ensure they cook evenly. Check the lamb for doneness; at this stage, it should be cooked medium–rare. Return it to the oven for a little longer, if you prefer it less pink.
  5. Allow the meat to rest for at least 15 minutes before carving — the vegetables can be kept warm in the oven if they are done. Serve with the pan juices and vegetables, your choice of rice and lots of yoghurt.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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