{Thai Roast Lamb & Pumpkin Relish}

Our little family loves a sunday roast, I love the familiar smell of it baking away as we go about our sunday afternoon, yesterday all my boys were gardening and I was inside pottering, drinking tea and reading those little magazines that come with newspapers these days, throw in a quick tidy up, a vacuum and a mop of the the floors and I'm ready for my first vino.

The thing about a roast is by the time spring comes around I am pretty sick of roast spuds and gravy so my mission was to find a more summery version. This one is loosely based on something I saw on the telly from the chef at Longrain, it was really good, really really good actually, he of course made his yellow curry paste from scratch, I opened a jar, whatever, I will definitely make it again, the relish which is really a salad is just gorgeous, so summery with a bit of zing from the ginger and chilli, we gobbled it all up with a couple more glasses of pinot and were happy campers.

...the lamb
1 lamb roast (I used a half leg)
2 tbsp thai yellow curry paste
1 tbsp fish sauce
1 tbsp vegetable oil

Preheat your oven to 140. With a sharp knife score the lamb and place it in your baking dish, mix the curry paste with the fish sauce and oil and rub it into the lamb. Pop it into your oven and roast for 3 hours, basting a few times. Remove from oven and let it rest in a warm spot for 30 minutes.

...the relish
100ml rice vinegar
75g castor sugar
1 clove garlic, smashed
2 coriander roots, scraped and cleaned
1 lebanese cucumber, diced
1 small shallot, peeled and finely sliced
1 x 2.5cm piece ginger, peeled and julienned
1 long red chilli, seeded and julienned
1 small bunch coriander leaves
300g diced steamed pumpkin

Bring to the boil in a small saucepan the vinegar, sugar, garlic and coriander roots, make sure the sugar has dissolved. Strain and cool completely then add the ginger and chilli. Gently combine the cucumber, pumpkin, shallot and coriander leaves in your salad bowl then pour over the dressing.


  1. Oh that looks totally delicious!

  2. Phwoar!
    What a great combination.
    I'd love to try that relish/salad.
    It's 9am and I'm craving roast lamb.

  3. Yum! That looks and sounds amazing - thanks for the recipe will def give this a go! :)

  4. Brilliant stuff - I especially like it how you have trained your boys to garden. Love this (nearly as much as the you-know-what, which we had the second one of last night. It was even more delicious the second time AND I've got leftovers for lunch!)

  5. Ooh, I like it! I've never seen a lamb roast done with Thai flavours. Relish looks great too :)

  6. Look at those colours! Gorgeous. Love the sound of the relish, too. And hooray for newspaper magazines :)

  7. Yummy yum yum! I often associate roast with spuds & gravy too - and had not thought of a roast more suited to Spring. This looks like a grand meal!

  8. wowsers! you just rock and cooking lamb!!! Will be trying this one for sure!!! xx

  9. Oh boy! The idea of asian flavours with roast lamb is great. The salad/relish is so fresh and perfect for this warmer weather. So exotic and familiar. Love it.

  10. This looks absolutely delicious, a fantastic and fresh way to enjoy a roast... YUM!

  11. YUMMY!! I have a huge hunk of farm lamb defrosting in the fridge right now... this may be just the ticket.

  12. Nice blog. I found a new way to use leftover roast lamb. http://caroleschatter.blogspot.co.nz/2012/02/salad-with-leftover-lamb.html


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