Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. A dry white wine or mineral water goes well with this.