Baked pumpkin in parchment with lamb

Name: Baked pumpkin in parchment with lamb
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 400 g Hokkaido Pumpkin; 1 Shallot; 2 stick of cinnamon; 4 Allspice seeds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 160 g) Lamb salmon; 2 Branches of rosemary; 1 TABLESPOON Olive oil; 7-10 Tbsp parchment paper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

400 g Hokkaido Pumpkin
1 Shallot
2 stick of cinnamon
4 Allspice seeds
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 160 g) Lamb salmon
2 Branches of rosemary
1 TABLESPOON Olive oil
7-10 Tbsp parchment paper

Directions

1
Wash and peel the pumpkin, cut out the core, cut the flesh into slices. Peel shallot, cut into fine rings. Mix pumpkin, shallot and spices in a bowl, season with salt and pepper. Wrap half of the mixture in a sheet of parchment and place on a baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes
2
Cut the fat and tendons from the lamb salmon. Cut rosemary twigs into skewers of equal length. Skewer 2 pieces of meat on each skewer. Heat the oil in a pan, fry the meat skewers on all sides and cook over a low to medium heat for about 10 minutes. Take the pumpkin parcels out of the oven and arrange with the meat on plates