Lamb with Nutmeg Squash from Oven
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g nutme squash (se)
- 250 g lamb, e.., lamb salmon or fillet
- 3 cloves garlic
- 1 handful pine nuts
- 2 stalks parsley, smooth
- 4 tablespoon vegetable cream, olive oil and chilli olive oil, mixed, for frying
- Cayenne pepper
- salt
Print Recipe
Pin Recipe Instructions
- Clean and peel the nutmeg pumpkin and cut into crescent moons approx. 1 - 1.5 cm thick. Peel the garlic and cut into thin slices. Chop the parsley. Loosen the lamb and remove the fat.
- Brush the pumpkin pieces and the lamb with the frying fat mixture with a pastry brush. Fry the pumpkin on both sides until golden brown over a high heat and set aside. Sear the lamb on both sides. Season the pumpkin and lamb with salt and cayenne pepper and cook in the oven at 150-180 degrees for about 3-4 minutes. Then turn, season and cook again for approx. 3 - 4 minutes. The lamb should still be pink inside. Make the pressure test. The pumpkin should be firm to the bite.
- Meanwhile, fry the garlic and pine nuts in the pan until golden and deglaze with a little frying fat. Add parsley. Arrange the pumpkin and lamb on a plate and place the pine nuts and garlic in between.
- A dry white wine or mineral water goes well with this.
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