Cumin Roasted Lamb with Pumpkin Mash

Ingredients

  • 2 teaspoons cumin seeds

  • 1 tablespoon sea salt

  • Cracked black pepper

  • 2 Prime Dorper Lamb racks

  • Olive oil for brushing

  • Lemon wedges to serve

Pumpkin Mash

  • 1kg butternut pumpkin, peeled and chopped

  • 500g Sebago potatoes, peeled and chopped

  • 50g butter

  • 1⁄4 cup double cream

  • 1⁄2 teaspoon ground cumin

  • 1⁄2 teaspoon ground coriander

  • Sea salt and cracked black pepper


Method

Preheat the oven to 200°C.

Pumpkin mash: place the pumpkin and potato in a large saucepan of cold salted water. Bring to boil and cook for 10 – 12 minutes or until tender. Drain and return to the saucepan. Add the butter and cream and mash until smooth. Add the ground cumin, coriander, salt and pepper and stir well to combine. Set aside and keep warm.

Place the cumin seeds, salt and pepper into the bowl of a small food processor and process until the mixture is just combined.

Brush the lamb with the oil and rub with three quarters of the cumin mixture. Place the lamb on a baking tray and bake for 15 – 20 minutes for medium rare or until cooked to your liking.

Serve the lamb with the pumpkin mash, the remaining cumin mixture and lemon wedges.


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