Lamb Leg and Pumpkin Roasted with Aromatic Herbs, with Pumpkin Sauce

Main Dishes | European cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Lamb pairs wonderfully with pumpkin, roasted as a side dish and boiled in the sauce. Enjoy your meal! Eat natural!

Ingredients

Potato - 1 piece
Carrot - 0 oz
Garlic - 1 head
Olive Oil - 3 fl oz
Thyme - 1 bunch
Rosemary - 1 bunch
Mint - 1 bunch
Salt - to taste
Lamb Neck Fillet - 1 piece
Pumpkin - 1 piece
Ground Black Pepper - to taste

Step by Step guide

Step 1

On a cutting board, chop fresh rosemary and thyme, sprinkle with coarse salt and ground pepper. Thoroughly coat the leg in the spices. Use a knife to make holes in the meat for the garlic cloves. Rub the meat well with olive oil and drizzle the same oil on the baking tray. Place the meat on it and put it in the oven, calculating 25 minutes per 500 grams of meat at 356°F.

Step 2

After an hour, arrange the pumpkin, cut into wedges (peeling the pumpkin is not necessary), around the meat. Scatter the garlic cloves, sprigs of thyme and rosemary on top, drizzle with olive oil, season with salt and pepper, and return to the oven.

Step 3

For the sauce, boil the pumpkin, potato, carrot, and several garlic cloves in salted water until soft. Blend with a blender, adding olive oil and chopped mint. If needed, add vegetable broth in which the vegetables were cooked.