A recipe perfect in Fall time, but also as the center piece with Christmas or New Year’s Eve. Pumpkin puree with lamb is a seasonal, but classy dish. Paul loves lamb, so every time I prepare it I have a really happy husband at home. However lamb is expensive here in the Netherlands, so we don’t have it often. Making it extra special occasions such as New Year’s Eve.
This lamb with pumpkin puree has the following ingredients: pumpkin, garden herbs broth, pepper, salt and chive. Lamb, olive oil, honey, apple juice, salt and pepper to make the lamb delicious. Potatoes, chive and olive oil to serve at the side. The recipe is from the cookbook Herfst Recepten (Fall Recipes) from Emté (Emté used to be a grocery store chain).
Other delicious Fall recipes on the blog are: Butternut Squash Fried Rice with Bok Choy, Soybean Salad with Pesto Dressing and Apple Spiced Tea.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Pumpkin Puree with Lamb
Allergies: meat, honey.
Ingredients
500 grams boneless lamb
4 tablespoons olive oil
2 to 3 teaspoons honey
1 pumpkin (+/- 1.2 kilograms)
1 garden herbs broth tablet
800 grams (waxy) potatoes
1 dl apple juice
5 grams chive
Instructions
Peel, rinse and cube the potatoes. Peel the pumpkin, de-seed it and slice in cubes.
Add 2 tablespoons of olive oil to a frying pan. Brown the lamb on all sides in the pan.
Place the lamb in a roasting tin. Bake in a preheated 180°C/350°F oven for 35 to 40 minutes. The meat needs to be rosé from the inside. Cover the lamb with 1 to 2 teaspoons of honey the last 5 minutes. Drip with the cooking liquid during the process.
Boil the pumpkin 5 minutes in water with the broth powder.
Cook the potatoes 20 minutes in a frying pan in the remaining olive oil.
Wrap the lamb in aluminum foil. Let it rest 10 minutes.
Pour the apple juice in the roasting tin. Stir it a bit. Flavor with salt, pepper and 1 teaspoon of honey.
Drain the pumpkin. Save the fluid. Purate the pumpkin with an immersion blender. Add a bit of the broth to make the pumpkin puree creamy. Flavor with salt, pepper and half of the chive.
Mix the finished potatoes with the lamb, some gravy and the potatoes. Enjoy!
Notes:
- Recipe source is the cookbook Herfst Recepten from Emté.
- Enough for 3 to 4 persons as dinner.
- Apple juice can be substituted with broth.
- You can add some salt to the potatoes when you add the chive.
