Baked pumpkin with feta and lamb

Name: Baked pumpkin with feta and lamb
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1.2 kg Pumpkin (e.g. Hokkaido or garden pumpkin); 2 Garlic cloves; 1 collar Parsley; 5 TABLESPOONS Olive oil; 7-10 Tbsp salt and pepper; 7-10 Tbsp grated zest of 1 organic lemon; 150 g Feta or sheep's cheese; 150 g Fresh cream; 600 g Lamb filet; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1.2 kg Pumpkin (e.g. Hokkaido or garden pumpkin)
2 Garlic cloves
1 collar Parsley
5 TABLESPOONS Olive oil
7-10 Tbsp salt and pepper
7-10 Tbsp grated zest of 1 organic lemon
150 g Feta or sheep's cheese
150 g Fresh cream
600 g Lamb filet
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: see manufacturer). Wash pumpkin, dab dry, quarter and remove seeds and fibres. First cut the pumpkin into thin slices, then halve them crosswise.
2
Peel the garden pumpkin. Peel and finely chop the garlic. Wash parsley, shake dry, chop leaves.
3
Line a baking tray with baking paper. Mix pumpkin, garlic, 4 tbsp. oil, approx. 1 1/2 tsp. salt, 1/2 tsp. pepper and approx. 3/4 each of lemon peel and parsley. Spread on the baking tray. Bake in the hot oven for about 45 minutes.
4
Mash cheese with a fork and mix with crème fraîche. About 15 minutes before the end of the baking time, spread in splotches on the pumpkin.
5
In the meantime dab the fillets dry. Heat 1 tablespoon of oil in a large frying pan. Fry the meat for 5-6 minutes. Sprinkle with the rest of the lemon peel and parsley and fry briefly.
6
Season with salt and pepper. Wrap in aluminium foil and let it rest for about 5 minutes. Arrange everything. Baguette tastes good with it.