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Curtis Stone's lamb roast with hasselback pumpkin and balsamic brown butter recipe
Curtis Stone's lamb roast with hasselback pumpkin and balsamic brown butter recipe
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
Easy boneless lamb roast with balsamic glaze for a succulent autumn meal featuring caramelized meat and pumpkin.
Ingredients:
  • 2 x 500g butternut pumpkin halves, peeled, seeded
  • Olive oil, to coat
  • 1kg Lamb Boneless leg roast, excess fat trimmed
  • 20.00 ml finely chopped rosemary
  • Rosemary sprigs, to serve
  • 125g butter
  • 60ml balsamic vinegar
  • 60ml honey
Instructions:
  • Preheat your oven to 200°C (180°C fan-forced) and line a large rimmed baking tray with baking paper.
  • In a large frying pan over medium heat, melt the butter until it turns a deep golden brown, stirring frequently for about 3 minutes until the foam subsides. Transfer the brown butter to a heatproof bowl and mix in the vinegar and honey. Season with salt and pepper, then cover to keep warm.
  • Drizzle pumpkin with oil and sprinkle with salt. Position pumpkin, cut-side down, on the lined tray. Roast for 20 minutes, then let cool briefly (pre-cooking aids in cutting). Using a thin metal spatula, transfer pumpkin to a cutting board. Carefully cut slits into pumpkin crossways about 5mm apart, without cutting through. Place pumpkin back on the lined tray.
  • Heat a large frying pan over medium-high heat. Coat the lamb with oil and season with salt and pepper. Cook the lamb, turning occasionally, for 10-12 minutes until evenly browned.
  • Place the lamb beside the pumpkin on the tray. Brush the lamb with flavorful balsamic brown butter using a pastry brush, then sprinkle with chopped rosemary.
  • Roast lamb and pumpkin in the oven, brushing pumpkin every 15 minutes with flavorful balsamic brown butter. Cook for about 1 hour until the lamb reaches 60°C and the pumpkin is tender and glazed. Let the lamb rest for 15 minutes on a carving board. If the lamb is ready before the pumpkin, simply return the pumpkin to the oven to finish cooking while the lamb rests.
  • Gently warm the leftover balsamic brown butter on low heat. Present the lamb and pumpkin elegantly on a platter. Enjoy with peppery arugula, fragrant rosemary sprigs, and the rest of the delicious balsamic brown butter.

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