Lamb Leg and Pumpkin Roasted with Aromatic Herbs, with Pumpkin Sauce
Main Dishes • European
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 5 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 355°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.
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