Cumin Roasted Lamb with Pumpkin Mash

 

Cumin Roasted Lamb with Pumpkin Mash

The flavours of the cumin and the pumpkin mash complements each other so well!
Course: Main Course
Keyword: cumin, lamb, mash, pumpkin
Servings: 6

Ingredients

  • 800 g trimmed lamb racks
  • 2 tsp extra virgin oil
  • 1 tsp ground cumin
  • green beans to serve

Pumpkin Mash

  • 1 kg small whole pumpkin peeled, seeded and chopped
  • 500 g potatoes peeled and chopped
  • 3 tbsp creme fraiche
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • sea salt and ground black pepper

Instructions

  • Preheat the oven to 190⁰ C.
  • Brush the lamb racks with the olive oil and rub the ground cumin all over, the season with salt and pepper. Place the lamb in a roasting tin and cook for 20-25 minutes for medium rare or leave in for linger until cooked to your liking. Remove from the oven and cover loosely with foil. Set aside in a warm place to rest for 15 minutes.
  • Meanwhile, make the pumpkin mash. Place the pumpkin and potatoes an a large pan of cold salted water over a high heat. Bring to the boil, then reduce the heat to low and simmer for 15-20 minutes, until tender. Drain and return to the pan. Put back on the heat for 1-2 minutes to dry out, then add the creme fraiche, cumin and coriander. Mash until smooth, then season to taste. Keep warm until needed.
  • Carve the lamb into individuals cutlets. Divide the pumpkin mash onto plates and top the lamb cutlets. add some steamed green beans to each plate to serve.
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