Recipe of the week…………lamb

Roasted lamb shoulder with pumpkin salad

Roast Lamb and Pumpkin Salad

Bored with the same old Sunday roast, well why not get inspired by this delicious alternative? Succulent lamb shoulder rubbed with earthy spices and served with a lovely autumnal pumpkin and toasted almond salad. I far prefer lamb shoulder as it often has more flavour than leg. It’s great for roasting as the fat running through it leaves the meat succulent and tender. Ask your butcher to bone the shoulder for you. This recipe nods it’s head to the flavours of Spain with smoke paprika and sherry vinegar – it is really lovely. I like to serve it with chunky potato wedges and aioli.

Serves: 6

1.5 kg boned lamb shoulder

1 tbs extra virgin olive oil

1 tsp smoked paprika

1/2 tsp ground cumin

grated zest and juice 1 lemon

4 garlic cloves, grated

2 tbs each chopped fresh rosemary and thyme

1 tsp salt

1/2 tsp freshly ground black pepper

salad

1 kg wedge pumpkin

1 red onion, thickly sliced

3 tbs extra virgin olive oil

75 g un-blanched almonds, toasted

50 g raisins

2 tbs sherry vinegar

1 radicchio, separated into leaves and torn

a few fresh parsley leaves, torn

Preheat oven 200 c. Make a paste with the oil, spices, lemon zest and juice, garlic, herbs, salt and pepper and rub all over lamb, cover and leave to marinate for 2 hours.

Meanwhile, prepare the salad. Cut the pumpkin into 1 cm wedges leaving the skin on. Combine with the onion, 1 tablespoon of oil and some salt and pepper and place in a baking tray lined with baking paper. Roast for 40-45 minutes, turning half way through until the pumpkin is charred and tender. Set aside until required. Reduce oven temperature to 180 c.

Place the lamb in a roasting tin and roast on the middle shelf for 1 1/4 to 1/12 hours depending on how you like your meat cooked. Remove from the oven, cover with foil and leave to rest for 20 minutes. Drain off as much of the fat from the pan as possible and reserve any lamb juices, keep warm.

Return the pumpkin and onion to the oven for 10 minutes to warm through. Transfer to a platter and top with the almonds, raisins, parsley and radicchio. Whisk together the remaining oil and the sherry vinegar, drizzle over the salad. Slice the lamb and serve with the salad and reserved lamb pan juices.

 

© Recipes Louise Pickford. © Photo Ian Wallace. Image first published in Grazia UK


Not over ’til it’s over

Although Halloween is over for another year, I still have tons of homegrown pumpkins to use up so I decided it was time for curry night in our house. This is a Thai inspired curry with coconut milk added at the end to intensify the flavour and add a layer of richness to the dish, ideal for this time of year as the evenings start to cool down. I hope you like it as much as we do.

Coriander beef, pumpkin and chilli curry

Beef and Pumpkin curry 1

Serves: 4

1 kg cubed beef steak

2 tsp ground coriander

2 tsp freshly ground black pepper

2 tsp salt

4 long green chillies, chopped

1 onion, roughly chopped

3 cm cube root ginger, pealed

2 large garlic cloves, chopped

4 tomatoes, chopped

2 tbs tomato puree

1 bunch fresh coriander

4 tbs sunflower oil

500 g butternut pumpkin, peeled, seeded and cubed

125 ml coconut milk, plus extra to drizzle

turmeric rice and lime pickle, to serve

Place the beef in a bowl and add the ground coriander, black pepper and half the salt, stir well to coat meat and set aside until required.

Place the chillies, onion, ginger, garlic, tomatoes, tomato puree and all but a few sprigs of the coriander, roughly chopped, in a blender with 1 teaspoon salt and blend until smooth.

Heat the oil in a non-stick frying pan fry the beef in batches in a flameproof casserole until browned, removing with a slotted spoon. Add a little extra oil to the pan if needed and add the paste, fry briefly until fragrant, then return the beef to the pan.

Bring to the boil, cover a simmer over a very low heat for 11/2  hours. Add the pumpkin to the pan, cover and cook for a further 30 minutes until the beef  is tender and the pumpkin mushy. Add the coconut milk and simmer gently for a few minutes until thickened.

Garnish the curry with the remaining coriander sprigs, drizzle over a little extra coconut milk and serve with turmeric rice and lime pickle.

Beef and Pumpkin curry 2