Lamb with Pumpkin and Mint

Ingredients

• Pumpkin 10 oz
• Thin Lamb Edge 10 oz
• Parsley 1 bunch
• Mint 1 bunch
• Breadcrumbs 5 oz
• Butter 5 oz
• 33% Cream 5 fl oz
• Demi-Glace Sauce 5 fl oz
• Salt to taste
• Sugar to taste

Step-by-Step Guide

Step 1

In a blender, blend the parsley and mint leaves together with the bread crumbs. Dry on a flat surface for 24 hours.

Step 2

Peel the pumpkin and remove the seeds, cut it into large pieces, and place it in a saucepan, reserving 150 grams of pumpkin. Pour in the cream, cover with a lid, and simmer with the mint stems (without leaves) over low heat for 20 minutes. After 20 minutes, add the reserved pumpkin pieces and cover again for another 3–4 minutes, then remove from heat.

Step 3

Pat the meat dry and season with salt, then let it rest for 30 minutes.

Step 4

Heat the butter to 315°F or until it develops a light brown color and nutty aroma. Then remove from heat.

Step 5

Rinse the meat to remove excess salt and pat it dry. In a skillet, heat a little melted oil and sear the meat over medium heat for a couple of minutes on each side, basting it with the hot oil.

Step 6

Pat dry with paper towels, sprinkle with green bread crumbs, drizzle with melted butter, and place in the oven preheated to 320°F for 5 minutes.

Step 7

Blend the stewed pumpkin in a blender until smooth, then add salt and sugar to taste.

Step 8

In a skillet, sauté the steamed pieces of pumpkin in a dry pan or char them with a torch. Cut them into large cubes.

Step 9

Heat the demi-glace in a saucepan. Cut the meat into large pieces. On a plate, spread the pumpkin sauce, place the meat on top, add pieces of pumpkin, and garnish with demi-glace and mint florets.