Pumpkin chutney with lamb salmon and roast potatoes
easy
50 mins
50 mins
Ingredients
- 700 g Pumpkin
- 1 Onion
- 1 sour apple
- 3 Stem(s) Thyme
- 1 TEASPOON pickled green peppercorns
- 1 TEASPOON Mustard seeds
- 200 ml Cider vinegar
- 150 g demerara sugar
- 600 g Lamb salmon
- 1 Garlic clove
- 3 TABLESPOONS Lime juice
- 4 small stems of rosemary
- 800 g Potatoes
- 1-2 TABLESPOONS clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Slices of lime, roasted apple slices and thyme
Directions
- 1
For the chutney, cut the pumpkin into slices, core and peel. Flesh, except for 4 columns for garnishing, dice finely. Cover and cook in 200 ml water for about 15 minutes. Meanwhile peel and chop the onion.
- 2
Wash, quarter, core and cut the apple into small pieces. Wash and chop the thyme. Add onion, apple, pepper and mustard seeds, thyme, vinegar and sugar to the pumpkin. Let it boil down for another 10 minutes
- 3
Meanwhile wash the lamb and pat dry. Peel the garlic and press it through a garlic press. Mix with lime juice and drizzle on the lamb salmon. Cover with 1 stalk of rosemary and wrap tightly with kitchen string. Peel, wash and halve the potatoes.
- 4
Fry them all around in hot lard while turning. Season with salt and pepper. Fry the lamb in hot oil on each side. Season with salt and pepper and fry for another 5-6 minutes at medium heat until done. Serve the lamb, potatoes and chutney garnished with lime and pumpkin slices, apple slices and fresh thyme
Nutrition Facts
530 kcal
68 g
11 g
35 g
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