Ockkah Crusted Lamb with Desert Oak Roast Pumpkin

Step 1

Pre-heat oven to 200C.

Step 2

Coat pumpkin in 2 tablespoons of olive oil, 2 tablespoons of Ockkah, Desert Oak and salt.  Roast for 25-30 minutes until golden and tender.  Turn off oven and warm plates.

Step 3

Either mash or puree pumpkin (and any roasting pan oil) with milk in a food processor and season to taste.

Step 4

Heat remaining 2 tablespoons of oil in a heavy frying pan to medium-high, and press remaining 2 tablespoons of Ockkah into the lamb on each side.

Step 5

Cook lamb fat side down (along the bone) for 1 minute, then cook for 3 minutes each side (depending on thickness) for medium.  Cook for 2 minutes each side for rare.  Remove lamb to rest, covered in foil, while plating.

Step 6

Spoon pumpkin mash onto plates, top with lamb, greens of choice and an generous extra sprinkling of Ockkah.