Te Mana Lamb Rump with Sri Lankan Curry Sauce & Sambal

Steps

1. Preheat oven to 220°C. Bring a half full kettle to the boil. Prep & cook pumpkin. Toss pumpkin on a lined oven tray with a drizzle of oil, season and roast in oven for 25 minutes, until golden and tender.
2. Prep & cook lamb. Pat lamb dry, season with salt and toss in a bowl with Sri Lankan spices. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook lamb for 1-2 minutes, each side, until golden. Reserve pan.
3. Remove pumpkin from oven and add lamb to tray. Return lamb and pumpkin to oven and cook lamb for about 8 minutes for medium (depending on thickness), or until cooked to your liking. Rest, covered before slicing thinly.
4. Prep & cook curry sauce. Return reserved pan to medium heat with a drizzle of oil. Cook shallot for about 1 minute, until soft. Add Sri Lankan curry paste and cook for a further minute, until fragrant. Add coconut cream, fish sauce and a splash of vinegar. Simmer for about 2 minutes, until sauce has thickened. Season to taste and keep warm.
5. Prep sambal. Place green beans in a heat-proof bowl with a pinch of salt. Cover with boiling water and steam for 3 minutes. Drain and return to bowl along with remaining sambal ingredients. Toss with a drizzle of olive oil and season to taste.
6. Serve pumpkin, lamb and curry sauce with sambal, crispy shallots and micro herbs.