Leg of lamb and pumpkin baked with aromatic herbs, with pumpkin sauce
6 servings
120 minutes
This recipe is a true hymn to European gastronomy, where juicy meat harmoniously combines with tender pumpkin and aromatic herbs. The lamb leg, infused with rosemary and thyme, is roasted to perfect tenderness, while the caramelized pumpkin enhances the deep flavor of the meat. The finishing touch is a velvety pumpkin sauce with hints of garlic and mint, adding freshness and sophistication. This dish is perfect for a cozy family dinner or festive gathering, bringing warmth and elegance in every bite.
1
Chop fresh rosemary and thyme on a cutting board, sprinkle with coarse salt and ground pepper. Coat the leg well in the spices. Make holes in the meat for garlic cloves with a knife. Rub the meat well with olive oil and also grease the baking tray with it. Place the meat on it and put it in the oven for 25 minutes per 500 grams of meat at 180 degrees.
- Rosemary: 1 bunch
- Thyme: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
- Leg of lamb: 1 piece
- Garlic: 1 head
- Olive oil: 100 ml
2
After an hour, arrange the pumpkin cut into wedges (no need to peel) around the meat. Scatter garlic cloves, thyme, and rosemary on top, drizzle with olive oil, season with salt and pepper, and return to the oven.
- Pumpkin: 1 piece
- Garlic: 1 head
- Thyme: 1 bunch
- Rosemary: 1 bunch
- Olive oil: 100 ml
- Salt: to taste
- Ground black pepper: to taste
3
For the sauce, boil pumpkin, potatoes, carrots, and a few cloves of garlic in salted water until soft. Blend, adding olive oil and chopped mint. If needed, add the vegetable broth in which the vegetables were cooked.
- Pumpkin: 1 piece
- Potato: 1 piece
- Carrot: 1 g
- Garlic: 1 head
- Olive oil: 100 ml
- Mint: 1 bunch
