9
James Martin Multifunctional Blender & Grinder
RECIPES
ROAST LOIN OF LAMB WITH PUMPKIN PICKLE
Serves 4
2 x 200g/7oz loins of lamb fat removed
50g unsalted butter
For the pumpkin pickle
1 tsp fenugreek seeds
40g ginger, roughly chopped
1 garlic clove, roughly chopped
1-2 tbsp water, enough to make a paste
4 tbsp vegetable or corn oil
700g/1lb 9oz pumpkin flesh, peeled, cut into 1cm/½in cubes
2 red chillies, finely diced
½ tsp ground turmeric
½ tsp black onion seeds
1 tsp mild red chilli powder
2 tbsp mango chutney
For the garnish
1 punnet red amaranth cress
1 punnet coriander cress
1.
In a non-stick pan drizzle a little oil and place over a medium heat, season the
lamb loins with salt and pepper, when the pan starts to smoke place the lamb in
and allow to colour golden brown (3-4 minutes) on each side.
2. Add the butter and turn the heat down slightly spoon the juices over the lamb
and continue to cook for a further 4-5 minutes.
3. Cook the lamb medium rare for well done cook for a further 7 minutes remove
the pan from the heat and allow the lamb to rest for 5 minutes.
4. Place the fenugreek seeds into the small cup and attach the grinder blade and
grind for a few seconds.
5. Place the ginger, garlic and water into the large cup and attach the bender blade
and blend to a fine puree adding a little extra water if needed.
6. Heat a frying pan until hot, add the vegetable oil and pumpkin and fry for 1-2
minutes.
7. Add the garlic ginger paste, ground fenugreek, chillies, turmeric, black onion
seeds, chilli powder and mango chutney and stir well to combine.
8. Cook for a further 5 minutes until the pumpkin is just tender. Turn off the heat
and leave to cool slightly.
9. Carve the lamb in to slices and serve with a generous spoonful of pickle, topped
with some red amaranth and coriander cress.
