Lamb with pumpkin and mint
3 servings
60 minutes
Lamb with pumpkin and mint is the embodiment of elegance in European cuisine. Tender lamb meat, sautéed and infused with the nutty aroma of butter, pairs with the rich flavor of pumpkin prepared in two ways: as a creamy sauce and roasted pieces. Mint and parsley add freshness, highlighting the harmony of flavors. This dish delights gastronomes with its refined balance of sweet and spicy notes while warming the soul, reminiscent of autumn evenings when the warmth of the hearth brings comfort. It is perfect for an exquisite dinner accompanied by a glass of red wine or can be the star of a festive table. The original presentation with green bread crumbs and demi-glace sauce adds restaurant sophistication.
1
Blend parsley and mint leaves with breadcrumbs in a blender. Dry on a flat surface for a day.
- Parsley: 1 bunch
- Mint: 1 bunch
- Breadcrumbs: 100 g
2
Peel the pumpkin from the skin and seeds, cut it into large pieces, place in a saucepan reserving 150 grams of pumpkin, pour in cream, cover with a lid and simmer with mint stems without leaves on low heat for 20 minutes. After 20 minutes, add the reserved pumpkin pieces and cover for another 3-4 minutes, then remove from heat.
- Pumpkin: 300 g
- Whipping cream 33%: 100 ml
- Mint: 1 bunch
3
Dry the meat and salt it, leave for 30 minutes.
- Salt: to taste
4
Heat the butter to 156 degrees or until it has a light brown color and nutty aroma. Then remove from heat.
- Butter: 100 g
5
Rinse the meat from excess salt and dry it. Heat some melted oil in a pan and fry the meat over medium heat for a couple of minutes on each side, basting it with hot oil.
- Butter: 100 g
- Lamb loin (thin end): 300 g
6
Pat dry with napkins, sprinkle with green bread crumbs, drizzle with melted butter, and place in an oven preheated to 160 degrees for 5 minutes.
- Breadcrumbs: 100 g
- Butter: 100 g
7
Blend the stewed pumpkin until smooth, adding salt and sugar to taste.
- Pumpkin: 300 g
- Salt: to taste
- Sugar: to taste
8
Fry the steamed pumpkin pieces in a dry pan or scorch them with a torch. Cut them into large cubes.
- Pumpkin: 300 g
9
Heat the demi-glace in a saucepan. Cut the meat into large pieces. On a plate, place the pumpkin sauce, top with meat, pieces of pumpkin, and garnish with demi-glace and mint florets.
- Demi-glace sauce: 100 ml
- Lamb loin (thin end): 300 g
- Pumpkin: 300 g
- Mint: 1 bunch
