Crumbed Lamb

Place the pumpkin pieces into a large saucepan of salted water and bring it to the boil. Cook for 10 minutes, or until tender. Drain well. Mash with a potato masher and drizzle with olive oil. Season well with salt and pepper. Cover to keep warm.

Meanwhile, lay the lamb rump pieces between two sheets of baking paper. Using a rolling pin or meat tenderiser, bash the lamb until it’s 1 cm thick and then slice in half cross ways. Set aside on a plate.

To crumb the lamb, prepare three shallow bowls. In the first, place the plain flour and a good grind of salt and pepper. In the second, the milk and in the third, the panko breadcrumbs. Dip the lamb into the flour, then into the milk, and lastly into the breadcrumb mixture. Lay the lamb out on a plate ready to fry.

Heat a large frying pan over a low-medium heat. Add the garlic, leek, butter and a pinch of salt. Cook, stirring, for 8 minutes, or until the leek is soft. Remove the leek from the pan and set aside. Wipe the frying pan clean with paper towel.

In the same frying pan, heat half the vegetable oil over a high heat. Shallow fry the lamb in two batches on each side for about 5 minutes, or until browned (adding the remaining oil when needed).