Curtis Stone puts a fresh twist on a classic lamb roast, pairing it with flavoursome hasselback pumpkin and balsamic brown butter for an irresistible meal.
Serves66
Cook time1 hr 25 mins1 hour 25 minutes
Prep time20 mins20 minutes, + 15 mins resting time
+ 15 mins resting time
Ingredients
2 x 500g butternut pumpkin halves, peeled, seeded
olive oil, to coat
1kg Coles Australian Lamb Boneless Leg Roast, excess fat trimmed
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Method
Step 1
Preheat oven to 200°C (180°C fan-forced). Line a large rimmed baking tray with baking paper.
Step 2
To make the balsamic brown butter, in a large frying pan over medium heat, cook the butter, stirring often, for 3 mins or until the foam has subsided and the butter is a deep golden brown. Transfer the butter to a heatproof bowl and stir in vinegar and honey. Season with salt and pepper and cover to keep warm.
Step 3
Coat pumpkin with oil and season with salt. Place pumpkin, cut-side down, on the lined tray. Roast for 20 mins, then set aside to cool slightly (par-cooking makes the pumpkin easier to cut). Using a thin metal spatula, transfer pumpkin to a cutting board. Using a sharp knife, cut slits into pumpkin crossways about 5mm apart, cutting as deep as you can without slicing all the way through. Return the pumpkin to the lined tray.
Step 4
Meanwhile, heat a large frying pan over medium-high heat. Coat the lamb with oil and sprinkle with salt and pepper. Add the lamb and cook, turning, for 10-12 mins or until brown all over.
Step 5
Arrange lamb next to the pumpkin on the tray. Using a pastry brush, coat lamb with some balsamic brown butter and sprinkle with chopped rosemary.
Step 6
Roast lamb and pumpkin, brushing pumpkin every 15 mins with balsamic brown butter, for 1 hour or until an instant-read meat thermometer inserted in the centre of the lamb registers 60°C and the pumpkin is tender and glazed. Transfer lamb to a carving board and rest for 15 mins (if lamb is ready before pumpkin, return the pumpkin to oven to finish cooking while the lamb rests).
Step 7
Reheat the remaining balsamic brown butter over low heat. Arrange the lamb and pumpkin on a serving platter. Serve with the rocket, rosemary sprigs and remaining balsamic brown butter.
0:00
Now, if I was a potato, I would be quite offended if you called me a side dish because quite often
0:04
the potato is the star of the meal, and I'm going to show you how to roast them, do a creamy bake,
0:10
a beautiful fancy hasselback potato, even a potato salad can be absolutely fantastic with
0:16
great Aussie grown potatoes, you are in the right place. The first thing you need to do is choose
0:23
the right potato for the right dish. So I'm going to use this beautiful creme gold to make a creamy
0:30
baked potato. Now, the reason the creme gold is the perfect potato for this dish is because it's
0:35
starchy, so it actually thickens up that cream as it cooks down. It also absorbs flavour really
0:40
well. Peel and slice your potato into slices about this thick. We start with thickened cream and some
0:46
milk, garlic and some fresh thyme. Season with salt and pepper. Now, the great thing about this
0:52
potato dish is it takes a while to make, so you can make it well in advance. Get yourself a nice
0:58
big, heavy baking dish just like this one. A quick layer of potatoes on the bottom. No one's going
1:02
to be seeing these bottom layers, so you can make 'em as fancy as you want, or you can just throw it
1:07
down. Get yourself a handful of tasty cheese. So you can either use a vintage cheddar or Gruyere,
1:13
pour over a thin layer of that cream mixture. In between layers, kind of push down on those
1:19
potatoes like that. Now the reason, of course, that you layer these potatoes with the cheese
1:24
and the cream is so that it cooks nice and evenly, and when you cut through it later on,
1:28
that cheese will be beautifully dispersed all the way through. As you get towards the top,
1:32
you can start making these just a little prettier. Knowing that these first couple of layers are the
1:38
ones that people are going to see. 180 degrees for about an hour, don't cover it just straight
1:43
in the oven. The potatoes are done. They've been in for just on an hour. Look at that gorgeousness.
1:50
What could you serve this with? Anything. You could serve it with a piece of grilled fish. You
1:54
could serve it with some roast beef. That's the great thing about potatoes. They make everything
1:58
more delicious. The best part is this is just one incredible potato dish. I've got lots to show you.
2:08
My next potato of choice is the brush potato. Now this is kind of a baked potato, the hasselback,
2:13
but it's much, much more beautiful and it's way more tasty than just a simple baked potato. Here's
2:19
what you do. I want it to have a nice flat edge. So pick the prettiest side and then just trim off
2:24
just a little bit. Cut through the potato, but not all the way through. So here's the trick.
2:28
You get yourself a couple of wooden spoons. Put one on either side, and then you can just
2:32
cut straight on through about a centimetre apart from each other. The last little slice, don't go
2:37
all the way to the bottom. Just cut into it just a little. You can see how it's going to open up
2:42
as it cooks into the melted butter. We put some crushed garlic and a little bit of fresh thyme.
Curtis Stone's lamb roast with hasselback pumpkin and balsamic brown butter
Serves66
Cook time1 hr 25 mins1 hour 25 minutes
Prep time20 mins20 minutes, + 15 mins resting time
+ 15 mins resting time
Ingredients
2 x 500g butternut pumpkin halves, peeled, seeded
olive oil, to coat
1kg Coles Australian Lamb Boneless Leg Roast, excess fat trimmed
1 tbs finely chopped rosemary
baby rocket leaves, to serve
rosemary sprigs, to serve
Balsamic brown butter
125g butter
1/4 cup (60ml) balsamic vinegar
1/4 cup (60ml) honey
Description
Curtis Stone puts a fresh twist on a classic lamb roast, pairing it with flavoursome hasselback pumpkin and balsamic brown butter for an irresistible meal.
Method
Step 1
Preheat oven to 200°C (180°C fan-forced). Line a large rimmed baking tray with baking paper.
Step 2
To make the balsamic brown butter, in a large frying pan over medium heat, cook the butter, stirring often, for 3 mins or until the foam has subsided and the butter is a deep golden brown. Transfer the butter to a heatproof bowl and stir in vinegar and honey. Season with salt and pepper and cover to keep warm.
Step 3
Coat pumpkin with oil and season with salt. Place pumpkin, cut-side down, on the lined tray. Roast for 20 mins, then set aside to cool slightly (par-cooking makes the pumpkin easier to cut). Using a thin metal spatula, transfer pumpkin to a cutting board. Using a sharp knife, cut slits into pumpkin crossways about 5mm apart, cutting as deep as you can without slicing all the way through. Return the pumpkin to the lined tray.
Step 4
Meanwhile, heat a large frying pan over medium-high heat. Coat the lamb with oil and sprinkle with salt and pepper. Add the lamb and cook, turning, for 10-12 mins or until brown all over.
Step 5
Arrange lamb next to the pumpkin on the tray. Using a pastry brush, coat lamb with some balsamic brown butter and sprinkle with chopped rosemary.
Step 6
Roast lamb and pumpkin, brushing pumpkin every 15 mins with balsamic brown butter, for 1 hour or until an instant-read meat thermometer inserted in the centre of the lamb registers 60°C and the pumpkin is tender and glazed. Transfer lamb to a carving board and rest for 15 mins (if lamb is ready before pumpkin, return the pumpkin to oven to finish cooking while the lamb rests).
Step 7
Reheat the remaining balsamic brown butter over low heat. Arrange the lamb and pumpkin on a serving platter. Serve with the rocket, rosemary sprigs and remaining balsamic brown butter.
