Lamb Fillet with Yogurt Mint Sauce and Salad

Ingredients

• 500 g pumpkin flesh (e.g., muskmelon)
• olive oil (for the tray)
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil (to drizzle)
• 2 sprigs Mint
• 200 g Greek yogurt
• 1 tsp lemon juice
• 600 g lamb fillet (pre‑cooked)
• 2 tbsp olive oil (for frying)
• 150 g mixed leaf salad (optional)
• 2 red onions
• 2 tbsp white wine vinegar
• 4 tbsp olive oil

Instructions

1. 1.

   Preheat the oven to 200°C with top and bottom heat.

2. 2.

   Cut the pumpkin flesh into bite‑size pieces, spread on an oiled baking tray, season with salt and pepper, drizzle with a little olive oil, and bake in the preheated oven for about 30 minutes, turning occasionally.

3. 3.

   Rinse the mint, shake dry, pluck the leaves, finely chop them, mix with yogurt and lemon juice, and season with salt and pepper.

4. 4.

   Wash the lamb fillet, pat dry, and sear it in a hot pan with 2 tbsp oil until browned all around. Remove, season, wrap in foil, and let rest pink for 10‑15 minutes.

5. 5.

   Meanwhile wash, rinse, and dry the salad leaves.

6. 6.

   Peel the onions and slice into thin strips.

7. 7.

   Make a vinaigrette from vinegar and oil to taste, seasoning with salt and pepper.

8. 8.

   Take the pumpkin out of the oven, let it cool slightly, mix with onions and salad, and arrange on plates. Drizzle with vinaigrette.

9. 9.

   Remove the lamb from foil, cut into slices, and place on top of the salad. Serve with the mint yogurt sauce.