This gorgeous lamb roast is made with sun-dried tomato, pumpkin and thyme.


  • 1 lamb tenderloin

  • 5 tea bags Dilmah Moroccan Mint Green Tea

  • 100g cauliflower

  • 1/2 litre milk

  • 5g onion (chopped)

  • 50 g butter

  • 1 Kent/Jap pumpkin

  • 1 tbsp honey

  • 200 ml vegetable stock

  • ½ tsp chopped parsley

  • 100 ml lamb jus

  • 3 pcs semi sundried tomato

  • 1 sprig thyme


  • 1.

    Marinate lamb loin with tea and season it. Roll it in a cling film and vacuum pack it. Cook in a warm water bath for 45 minutes at 54 degrees Celsius.

  • 2.

    Sauté onion in butter, add milk and cauliflower. Cook till tender. Blend it in to a smooth purée and season it.

  • 3.

    Cut pumpkin in square baton. Cook it like a fondant and glaze it with honey and butter glaze. Season it and finish with chopped parsley.

  • 4.

    Chop sun-dried tomato, add lamb jus and flavour with thyme.

Nutritional information

Nutritional analysis per serving (202 servings)

  • Energy 368kj
  • Fat Total 38g
  • Saturated Fat 19g
  • Protein 3g
  • Carbohydrate 0g
  • Sugar 0g
  • Sodium 20mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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