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Lamb with creamed kale and roasted pumpkin

Published on March 14, 2016
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This lamb dish from Michael Wignall is rich, indulgent and the perfect treat next time you’ve got an hour to spare in the kitchen


Serves 4

You will need

Crown prince pumpkin 1 small
Oil 20ml
Lamb 1 rack
Unsalted butter approx 50g
Double cream 500ml
Bay leaves 3
Thyme 1 sprig
Garlic 1 clove
Kale 1 head


  1. Prepare the pumpkin by removing its skin and cutting it into 2cm deep slabs.
  2. For the lamb, heat the oil in a large pan, add the meat and turn it continuously until all sides are a golden colour.
  3. Add 30g of butter to the pan then transfer everything into a roasting dish and cook in a pre-heated oven at 180°c / gas 4 for around 2-3 minutes.
  4. Turn the lamb and cook for a further 1-2 minutes depending on the size, then remove from the oven and allow to rest for 10 minutes.
  5. Colour both sides of the pumpkin slabs in a pan of foaming butter, then transfer into an oven at 180°c / gas 4 and roast for 5 minutes. Once roasted cut into 2cm cubes.
  6. Place the cream in a pan with the thyme, bay and garlic and bring to the boil. Reduce by half.
  7. Meanwhile, blanch the kale and refresh in cold water. Place it on a dry tea towel, squeeze out any excess water and finely slice.
  8. Pass the cream mix through a fine sieve on to the kale and season to taste. Assemble as in picture.

Chef’s tip: ‘This uses the best ingredients of this time of year. The rich consistency of kale with the sweetness of pumpkin completes the dish without overshadowing the delicious cut of lamb,’ says Michael.

Also try

Prawn cocktail

Gidleigh Park's new executive chef Michael Wignall gives the 70s classic a contemporary revamp

‘After the first 30 minutes of cooking turn down the heat and relax - the dish takes care of itself,’ says James Tanner