Baked pumpkin with gremolata, feta and lamb filets

Name: Baked pumpkin with gremolata, feta and lamb filets
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Hokkaido pumpkin (approx. 1.2 kg); 2 Garlic cloves; 1 collar Parsley; 1 untreated lemon; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Sugar; 150 g lactose-free Feta cheese; 150 g lactose-free sour cream; 600 g Lamb filet; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Hokkaido pumpkin (approx. 1.2 kg)
2 Garlic cloves
1 collar Parsley
1 untreated lemon
5 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Sugar
150 g lactose-free Feta cheese
150 g lactose-free sour cream
600 g Lamb filet
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Pumpkin thoroughly brush, wash, rub dry and cut into slices. Scratch out seeds, halve slices. Peel garlic, chop finely. Wash parsley, dab dry, pluck leaves from the stalks and chop.
2
Wash lemon hot, rub dry, finely grate peel. Mix 4 tablespoons oil, garlic, about 1 1/2 teaspoon salt, 1/2 teaspoon pepper, sugar, about 3/4 each of the lemon peel and parsley, mix thoroughly with the pumpkin and place on a baking tray lined with baking paper. Mash cheese with a fork, mix with sour cream, spread in blobs on the pumpkin. Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 45 minutes
3
Wash the meat, dab dry. Heat 1 tablespoon of oil in a frying pan. Fry the meat for 6-8 minutes, finally add the remaining parsley and lemon peel, season with salt and pepper and remove. Wrap meat in foil and let it rest in a warm place for about 5 minutes. Serve with pumpkin