Roast pumpkin – Random Yummy

Lamb rack roast and roast pumpkin

Lamb rack roast with roast pumpkin and gravy.

Ingredients

Lamb rack
Kent pumpkin
Sugar
Salt
Sesame oil
Olive oil
Chilean spice rub

Instructions

Dice a kent pumpkin and, in a mixing bowl, rub the pumpkin with some olive oil, salt, sugar, sesame oil, and Chilean spice rub.
Spread the pumpkin on a baking sheet and put it into a moderate oven for about 45 to 50 minutes.
Sprinkle salt, sugar, and Chilean spice rub onto the fat of the lamb rack roast.
Cook in a moderate oven until the internal temperature reaches 55 °C.
Allow the lamb rack roast to rest for about 10 minutes.
Carve the roast and plate up with the pumpkin.

Cheesy herb-infused béchamel sauce with leftover crunchy pecan roast pumpkin and pork sausage

Cheesy herb-infused bechamel sauce with leftover crunchy pecan roast pumpkin and pork sausage

Check out last night’s blog post for the recipe for the roast pumpkin.

I’ve been watching the French Cooking Academy YouTube channel, and I was keen to try a béchamel sauce with a cold roux and hot flavoured milk.

I flavoured the milk with onion, clove, bay leaf, thyme, rosemary and nutmeg.

Assuming you’ve not made a white sauce or béchamel before, it involves making a roux or a paste with equal amounts (by weight) of butter and flour.

You need to cook it on low heat and whisk it for at least 3 minutes to reduce the taste of the flour.

In this version, you allow the roux to cool. To the roux, you add hot flavoured milk and then whisk it until it thickens.

I made a thick bechamel because I wanted it to be the foundation for the pork sausage and leftover pumpkin. Using some cheese makes thickening the béchamel much easier.