Herb-Crusted Lamb Roast with Green Beans and Pumpkin Mash

Ingredients

• 700 g lamb loin fillet (prepped and trimmed)
• 2 tbsp thyme (chopped)
• 1 tbsp rosemary (chopped)
• 2 tbsp oil
• 1.5 kg Hokkaido pumpkin (whole)
• 500 g green beans
• bean herb seasoning
• 150 ml Heavy Cream
• 40 ml cognac
• 200 ml lamb stock
• 1 bunch parsley
• 3 tbsp butter
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wrap the pumpkin in aluminum foil and bake in the oven at 180°C for about 50 minutes.

2. 2.

   Wash, pat dry, and cut the lamb into four even pieces. Season with salt and pepper, then coat with chopped thyme and rosemary. Quickly sear each side in hot oil to close the pores. Add the lamb to the pumpkin in the oven, reducing the temperature to 100°C. Roast the lamb for about 20–30 minutes. Deglaze the pan with cognac, pour in lamb stock, reduce slightly, and season with salt and pepper.

3. 3.

   Wash and trim the beans, then simmer in salted water for about 5 minutes. Shock in cold water and drain. Toss the beans in a tablespoon of hot butter with bean herb seasoning and salt.

4. 4.

   Remove the pumpkin from the oven, halve it, and scoop out the flesh. Pass through a sieve into a pot of boiling cream. Stir well and season with salt and nutmeg.

5. 5.

   Take the lamb out of the oven and toss it in chopped parsley. Remove the sauce from heat and fold in the remaining butter pieces.

6. 6.

   Serve each lamb piece sliced diagonally on preheated plates, topped with the pumpkin mash, green beans, and a drizzle of sauce.