Lamb with Creamed Kale and Roasted Pumpkin

By chef Michael Wignall

Michael Wignall Gidleigh park Signature Chefs South West


Choose the best end of the lamb – one rack will serve 4. Heat 20ml oil in a large pan. Add the lamb and turn continuously until all the sides are of golden colour, add 30g unsalted butter to the pan and transfer all into a roasting dish.

Cook in a preheated oven 180°C for around 2-3 minutes. Turn the lamb and cook for a further 1-2 minutes depending on the size. Allow to rest for 10 minutes.

Place the cream in a pan with the thyme, bay and garlic and bring to the boil, reduce by half. Meanwhile, blanch the kale and refresh in cold water. Place the kale on a dry tea-towel and squeeze out any excess water, now, finely slice the kale. Pass the cream mix through a fine sieve onto the kale and season to taste.

Remove the skin from the pumpkin and cut into 2cm deep slabs, colour both sides to the slab in a pan of foaming butter. Now place into an oven at 180°C and roast for 5 minutes, once roasted cook into 2cm cubes.

Ingredients for four servings:

  • Rack of Lamb
  • 20ml oil
  • 30g butter, unsalted

Creamed Kale

  • 500Ml Double Cream
  • 3 Bay Leaves
  • 1 Sprig Thyme
  • 1 Garlic Clove
  • 1 Head Of Kale

Roasted Pumpkin

  • 1 Small Crown Prince Pumpkin