Crumbed Lamb with Pumpkin Mash

Place the pumpkin into a pot of water and bring it to the boil. Cook for 15 minutes, or until tender. Drain well. Coarsely mash with a potato masher and a drizzle of olive oil. Season well with salt and pepper.

Heat a frying pan over a low-medium heat. Add the garlic, leek, butter and a pinch of salt. Cook, stirring, for about 5 minutes, or until leeks are soft. Remove leeks from pan and set aside. Wipe pan clean to cook lamb portions.

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 egg. In the third, the panko breadcrumbs and parsley. Take each steak and tenderise it by giving it a good bash with a meat mallet (or rolling pin). Dip lamb portions in the flour, then into the egg wash, then into the breadcrumb mixture. Lay them out on a tray or plate, ready to fry. Tip: If you don’t have an egg, replace it with 2 tbs milk.

In a large 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.