Lamb with Pumpkin and Broccoli and Cauliflower in White Sauce

Serves: 2

Prep time: 15 minutes

Cook time: 25 minutes

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Ingredients

• 250 g lamb (leg or shoulder, diced or sliced)
• 1 cup broccoli florets (100 g)
• 1 cup cauliflower florets (100 g)
• 1 cup pumpkin, cubed (150 g)
• 1 tbsp olive oil or ghee
• Salt to taste

White Sauce

• 1 tbsp butter or olive oil
• 1 tbsp plain flour (or rice flour for gluten-free)
• 1 cup A2 milk (or lactose-free / plant-based milk)
• Salt

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Instructions

1. Cook the lamb:
   Heat olive oil in a pan. Add lamb and sear until browned. Add a few tablespoons of water, cover, and simmer until tender (about 15–25 minutes depending on the cut).
2. Steam the vegetables:
   Steam broccoli, cauliflower, and pumpkin until just tender, around 5–8 minutes. Set aside.
3. Make the white sauce:
   Melt butter in a small pan. Stir in flour to form a paste (roux). Gradually whisk in milk until smooth and thickened. Season with salt and white pepper.
4. Combine :
   Add the broccoli and cauliflower to the white sauce. Stir gently to coat and heat through before serving.

Alternate can cook a small lamb rump roast and pumpkin in a turbo oven or air fryer

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