Spicy roast pumpkin with lamb

spicy roast pumpkin with lamb
1H 30M


Lamb topping


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.