Spicy roast pumpkin with lamb

  • 1 hr 30 mins cooking
  • Serves 6
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Spicy roast pumpkin with lamb
  • 3/4 cup (150g) cracked wheat
  • 2 tablespoon fresh flat-leaf parsley, coarsely chopped
  • 2 tablespoon fresh thyme, coarsely chopped
  • 2 tablespoon lemon rind, finely grated
  • 2 clove garlic, crushed
  • 2 tablespoon olive oil
  • 1.4 kilogram small jap pumpkin, unpeeled, cut into small wedges
  • 1 cup (280g) greek-style yoghurt
  • 2 teaspoon sumac
  • 6 thyme sprigs, torn, extra lamb topping
Lamb topping
  • 1 tablespoon olive oil
  • 1 medium onion (150g), chopped finely
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 300 gram minced (ground) lamb
  • 1 tablespoon pomegranate molasses


Spicy roast pumpkin with lamb
  • 1
    Cook cracked wheat in a medium saucepan of boiling water for 10 minutes (it will not be quite cooked). Drain, rinse. Place wheat in a medium bowl,cool for 15 minutes. Stir in chopped herbs, rind, garlic and oil, season to taste.
  • 2
    Preheat oven to 180°C (160°C fan forced). Line a large oven tray with baking paper.
  • 3
    Place pumpkin wedges, skin-side down, on oven tray, spoon wheat mixture into the hollow of each wedge. Bake, uncovered, for 30 minutes, cover with foil, bake a further 30 minutes or until pumpkin is tender.
  • 4
    Meanwhile make lamb topping. Heat oil in a frying pan over medium heat, cook onion, cinnamon and cayenne, stirring for 3 minutes. Increase heat to high, add lamb, cook, stirring occasionally, for 5 minutes or until browned and cooked through. Stir in molasses, season to taste.
  • 5
    Spoon lamb topping over pumpkin wedges; serve topped with yoghurt, sumac and extra thyme.