Lamb rack roast and roast pumpkin

Posted by Gary
Lamb rack roast with roast pumpkin and gravy.

Ingredients

  • Lamb rack
  • Kent pumpkin
  • Sugar
  • Salt
  • Sesame oil
  • Olive oil
  • Chilean spice rub

Instructions

  1. Dice a kent pumpkin and, in a mixing bowl, rub the pumpkin with some olive oil, salt, sugar, sesame oil, and Chilean spice rub.
  2. Spread the pumpkin on a baking sheet and put it into a moderate oven for about 45 to 50 minutes.
  3. Sprinkle salt, sugar, and Chilean spice rub onto the fat of the lamb rack roast.
  4. Cook in a moderate oven until the internal temperature reaches 55 °C.
  5. Allow the lamb rack roast to rest for about 10 minutes.
  6. Carve the roast and plate up with the pumpkin.
  • Lamb rack roast
  • Chilean Spice Blend Mapuche Spice
  • Lamb Rack Roast—Uncooked
  • Lamb Rack Roast—Cooked
  • Lamb rack roast with roast pumpkin and gravy.
  • Lamb rack roast with roast pumpkin and gravy.
  • Lamb rack roast with roast pumpkin and gravy.
  • Lamb rack roast with roast pumpkin and gravy.
  • Lamb rack roast with roast pumpkin and gravy.
  • Meatermade Lamb Rack Roast Graph

11 Responses

    1. Hi Jadi, the Kent is a variety of sweet pumpkin grown in Australia. It’s called JAP “Just Another Pumpkin”. It’s good for roasting and soups and salads.

      Reply

  3. We had roast lamb last night. We tried Bisto as our gravy for the first time. We usually use Gravox. I think we will be staying with Gravox as we were not thrilled with Bisto even though it brought back childhood memories of meals in Scotland.
    Do you have mint sauce or jelly when you have lamb?

    Reply

    1. I really like mint sauce, especially made from scratch. I rarely make it though. I’m too lazy 😆

      Reply

  4. This looks delicious! I will definitely have to keep an eye out for that spice rub. It looks fantastic–and perhaps versatile as well. Cheers!

    Reply

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