Saucy Onion Lamb Rump for Dinner

• While the lamb is searing, place peeled pumpkin pieces in a baking dish. • Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until just tender, 20-25 minutes.

• While pumpkin is baking, trim green beans. • Slice lemon into wedges. • Thinly slice onion (see ingredients). • Pick thyme leaves. • In a medium bowl, combine cream (see ingredients), Dijon mustard, vegetable stock powder, half the thyme and a pinch of salt and pepper.

• Pour cream mixture over baked pumpkin, then gently shake the dish to coat. Sprinkle with grated Parmesan cheese • Bake pumpkin gratin until golden and bubbling, 10-15 minutes.

• While lamb is resting, wipe out and return pan to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until tender, 4-5 minutes. Transfer to a second medium bowl and allow to cool slightly. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until tender, 5-6 minutes. • Reduce heat to medium. Add onion chutney, the balsamic vinegar, water and the remaining thyme and mix well. • Cook until dark and sticky, 3-5 minutes. Season to taste.