If you’re anything like us, as soon as the big, exciting orange pumpkins appear in the shop, you rush to buy them, dreaming of hand-carved masterpieces in your window, and pumpkin pie on your table. In reality, mine have sat in the kitchen, looking at me with uncarved faces for a week now…because all that scooping, cutting and baking seems like too much effort on these dark nights! So, we’ve come up with a warm, wintery way to use up your pumpkin without breaking a sweat.
Last week we mentioned that lamb is in season right now, and so here is a tasty, effort-free way to enjoy these two Autumnal foodie delights. Impress your friends or family and make them think you’ve been slaving away for hours when the preparation will really only take you minutes!
Easy Lamb and Pumpkin Bake (to feed four)
8 Scottish lamb cutlets or chops
300g pumpkin, peeled, deseeded and cut into thin strips
1 red onion, peeled and cut into wedges
2 potatoes, skin on, cut into chunks
2 whole garlic cloves, left whole in the skin (add more if you like garlic in your bakes)
2tbsp olive or coconut oil
(Spices – adjust to your own taste!)
1 tsp cumin
1 tsp paprika
1 tsp ground coriander
1 tsp chilli powder
- Preheat the oven to Gas mark 6, 200ºC
- Mix your spices and oil together and set aside.
- Add all of the veg into a large roasting tin, drizzle with the spiced oil, and toss together until all the veg is well coated.
- Spread out around the pan and sit the lamb in among the gorgeous veg.
- Pop in the oven for about 45 minutes, checking the veg at about and turning the lamb half-way through cooking.
- Serve with salad and fresh bread for soaking up all the tasty juices!