Roast Lamb
with Parmesan Roasted Cauliflower & Pumpkin
There’s nothing like a bit of wholesome and sweet root veg to bring out the flavour of succulent roast lamb. Crisped cauliflower and perfect pumpkin are given the royal treatment with a coating of fresh Parmesan. For the perfect roast lamb, we recommend cooking for only 25 minutes or so for a really tender, rare finish.
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400 g
pumpkin
1
cauliflower
½ block
Parmesan cheese
(ContainsMilk)1 portion
lamb rump
1
lemon
Not included in your delivery
1 tbs
olive oil
Preheat the oven to 200ºC/180ºC fan-forced. To prepare the ingredients, peel the pumpkin and cut it into 2 cm pieces. Cut the cauliflower into small florets and the lemon into wedges. Finely grate the Parmesan cheese.
Toss the pumpkin, cauliflower, olive oil, Parmesan cheese and salt and pepper on a lined oven tray. Cook in the oven for 40 minutes or until golden and crispy.
Meanwhile, heat a medium ovenproof frying pan over a medium-high heat. (Make sure it’s nice and hot before you add the lamb). Season the lamb rump with salt and pepper. Add the lamb fat-side down to the hot pan. Cook for 1-2 minutes on each side or until browned all over. Transfer the ovenproof pan to the oven and cook for 25 minutes for medium rare, or until cooked to your liking. Remove the lamb from the oven, transfer to a plate and cover with foil. Rest for 5 minutes and then cut the lamb into 1 cm thick slices.
To serve, divide the lamb and vegetables between plates. Serve with the lemon wedges.