Crumbed Lamb

Place the pumpkin into a medium saucepan of water and bring it to the boil. Cook for 15 minutes, or until tender. Drain well. Coarsely mash with a potato masher or fork and half of the butter. Season well with salt and pepper.

To crumb the lamb rump, prepare three shallow bowls. In the first, place the plain flour and a good grind of salt and pepper. In the second, the egg. In the third, the panko breadcrumbs and parsley. Take each lamb rump piece and tenderise it by giving it a good bash with a meat mallet (or rolling pin). Dip the lamb rump in the flour, then into the egg wash, and then into the breadcrumb mixture. Lay them out on a plate, ready to fry. Tip: If you don’t have an egg, replace it with 2 tablespoons of milk.

Heat a large frying pan over a low-medium heat. Add the garlic, leek, the remaining butter and a pinch of salt. Cook, stirring, for 5 minutes, or until the leek is soft. Remove the leek from the pan and set aside. Wipe the pan clean with a paper towel to cook the lamb.

In the same frying pan, heat the vegetable oil over a medium heat. Shallow fry the lamb in batches on each side for about 5 minutes, or until browned.