Usuba
Lamb with Stewed Pumpkin and Mint
Tender lamb meat in a crispy green crust is served with creamy pumpkin puree and caramelized pumpkin pieces. The dish is garnished with demi-glace and fresh mint. The combination of meat, vegetables, and aromatic herbs creates an exquisite autumn dish.
- Prep
- 1440 min
- Cooking
- 60 min
- Total
- 1500 min
- Standard serving
- 363.7 g
Ingredients
Total 10
Instructions
- 1
Step 1
In a blender, finely chop the parsley and mint leaves together with breadcrumbs. Spread the mixture on a flat surface and dry for 24 hours at room temperature.
- 2
Step 2
Peel the pumpkin and remove the seeds, cut into large chunks. Set aside 150 g of pumpkin separately.
Put the remaining pumpkin in a saucepan, pour in the cream, add the mint stems without leaves. Cover with a lid and simmer over low heat for 20 minutes.
Add the reserved pumpkin pieces, cover with a lid for another 3–4 minutes, then remove from heat.
- 3
Step 3
Pat the meat dry with a paper towel, salt it and leave for 30 minutes.
- 4
Step 4
Heat butter to 156 °C or until it turns light brown and has a nutty aroma. Remove from heat.
- 5
Step 5
Rinse the meat to remove excess salt and pat dry.
Heat some melted butter in a skillet. Fry the meat over medium heat for 2 minutes on each side, constantly basting it with hot butter.
- 6
Step 6
Pat the meat dry with paper towels. Sprinkle with green breadcrumbs, drizzle with melted butter.
Place in a preheated oven at 160 °C for 5 minutes.
- 7
Step 7
Blend the stewed pumpkin (without reserved pieces) in a blender until smooth puree. Add salt and sugar to taste.
- 8
Step 8
Fry the reserved pumpkin pieces in a dry pan or torch them until caramelized. Cut into large cubes.
- 9
Step 9
Heat the demiglace in a sauté pan. Cut the meat into large pieces.
Spread the pumpkin puree on a plate, place the meat and caramelized pumpkin pieces on top. Garnish with demi-glace and mint leaves.
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