Roast lamb with pumpkin puree

Roast lamb with pumpkin puree

Roast lamb with pumpkin puree – gluten free, grain free, dairy free, clean.

This was a spur of the moment recipe which came about during a Sunday stroll around Marrickville Organic Farmer’s Market. It was raining and we were exiting the markets when we came by a stall owned by Waroo Farms who sold straight-from-the-farm lamb. We knew then and there that roast lamb was on the menu that night.

Now I haven’t cooked a roast of any kind in a number of years. Don’t ask me why – I couldn’t tell you. However, I got back on that horse and cooked it with the addition of pumpkin which I turned into a puree.

I’m no stinge when it comes to purees so this recipe makes plenty. Put it this way, you’d never hear Manu asking me “Where’s the sauce puree?”

I’ll share a few tips with you so take note on the instructions page for making this dish a success. I must point out a very important tip: After cooking your meat, you must let your lamb rest, rest rest! I know you’re hungry and you’ve waited a long time but resting the meat will allow the juices to settle back into the meat so when you cut it open, juice won’t leak out everywhere leaving the meat dry.

Roast lamb with pumpkin puree 3

I used a small pan to cook my meat in so the juices collected into a nice little pool at the bottom of the pan. I drizzled this over the top of the dish once I had plated it. The garlic and rosemary infused juices added that extra touch (and moistness) to the dish. If you use a large pan, (which means more surface area), you may not end up with as much juice. But with so much puree to go around, it won’t be such a big deal if you don’t have enough juice.

Also, note that pumpkin puree on its own can be a little on the watery/sloppy side so I’ve added cannellini beans which adds “structure” to the puree.

As for vegies, use whatever you have in your fridge. I used onions which adds a beautiful sweetness to the dish. I  added brocolli too. As boring as it may seem to you, don’t dismiss it as it’s extremely high in anti-cancer nutrients and our bodies would benefit greatly from consuming this humble vegie more often.

Ok that’s enough from me – I’ll let you get on with your cooking.

 

Why this is so good for you

Lamb  helps prevent cardiovascular disease, reduces inflammation, aids in metabolic reactions in the body, helps produce red blood cells; and helps support normal cell division and healing of wounds.
Pumpkin promotes good vision, lowers blood pressure, improves mood, reduces the risk of heart disease, helps protect against asthma, helps delay aging, reduces the risk of prostate cancer, helps promote fertility and strengthens the immune system.
Cannelleni beans provide protection against colorectal tumours, help prevent diabetes and cardiovascular disease, help keep sugary cravings at bay, help detoxify the body, help keep skin youthful and help lower blood pressure.
Onions  strengthen the immune system, help regulate blood sugar, reduce inflammation, help prevent cancer and reduce the risk of gastric ulcers.
Broccoli detoxifies the body, improves digestion, is anti inflammatory, reduces the effect of allergic substances in the body,  helps prevent cancer (particularly lung and colon cancer; and breast cancer in women), strengthens bones, helps reduce wrinkles and improves skin tone, lowers the risk of coronary heart disease, stroke and hypertension, diabetes and certain gastrointestinal diseases, lowers blood pressure and enhances weight loss.
Green beans decrease the risk of cancer, help promote fertility, reduce the risk of birth defects, help prevent depression, improve bone health, promote healthy eyesight, aid digestion and reduce the risk of heart disease.
Potato lowers blood pressure, supports a healthy digestive system, protects against colon cancer, helps lower bad cholesterol, helps provide relief from rheumatism and helps reduce inflammation.

 

Roast lamb with pumpkin puree

Yield: Serves 4 - 6

* Ideally the meat should be at room temperature before roasting.

* It's best to use a roasting pan similar in size to the lamb as there will be more juice collected rather than a large surface area where the juice tends to evaporate and possibly burn.

* The length of time you cook your meat for will depend on the weight. A general guide is 25 - 30 minutes per 1/2 kilo.

* Important: Make sure meat is left to rest after cooking so the juices settle back into the meat, keeping it moist. If you cut straight into the meat after cooking, the juices will run out leaving the meat dry.

* Test for doneness with tongs by gently pressing the meat. Rare = soft, medium = springy and well done = firm.

* Cannellini beans add structure to the puree. If you cannot tolerate them, simply leave them out, however the puree will be wetter and sloppier.

* You may find the top layer of onion wedges burnt. This is ok. Simply remove as the layers underneath will be sweet and soft.

* If potatoes aren't quite ready by the time the lamb is, increase the heat to 200 degrees C / 180 fan forced and continue cooking while lamb is resting.

* Don't oversteam the broccoli. This powerhouse of nutrients is at its most potent when it's lightly steamed. You still want a bit of crunch to it.

Ingredients

    For the roast
  • Leg of lamb (Mine was 1.5 kg)
  • 1 tablespoon olive oil
  • 2 garlic cloves, thinly sliced
  • Fresh rosemary leaves
  • Freshly ground sea salt and cracked black pepper
  • 4 medium - large potatoes (about a kilo) peeled, washed, dried and cut
  • 4 brown onions, peeled and cut into wedges (I had 8 lots of wedges per onion)
  • 250 grams green beans
  • 600 grams brocolli (about 4 cups or so of floretts)
  • For the puree
  • 1 kilo butternut pumpkin (4 cups) chopped into 2 cm x 2 cm pieces
  • 1 1/4 cups cooked (or 1 x 400 g tin) cannellini beans or other white beans
  • Freshly ground sea salt and cracked black pepper

Instructions

    For the roast
  1. Preheat oven to 180 - 200 degrees C / 160 - 180 fan forced
  2. Place lamb on tray with a roasting rack. Create slits in skin with a knife. Insert garlic slices and rosemary deep into the slits. Brush with olive oil and season with salt and pepper.
  3. Place onions and potatoes in another pan in a single layer. Roast until potatoes are crispy and brown; and onion is soft.
  4. Roast lamb for 1 - 1 1/2 hours or so depending on how well done you want it. (Check every now and then).
  5. When done, remove lamb from oven, cover loosley with foil and rest for 15 minutes.
  6. While lamb is resting, steam the green beans and in the last 5 minutes add the broccoli.
  7. Slice and serve lamb with the vegetables and puree. Drizzle the juices over the top.
  8. For the puree
  9. Steam pumpkin till tender.
  10. Place pumpkin and cannellini beans in a blender or food processor and puree. Season with salt and pepper.
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