Lamb in a Coat with Leek Sauce, Pumpkin Puree, and Vegetables

The dish that earned Sara Rutar a ticket to the semifinals of the Slovenia competition.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Meat, lamb, ribs

  • 100 g Nuts, pine nuts, dried

  • pieces Leek

  • 2 spoons Soup base, beef, cube

  • 1 teaspoon Sugar, white

  • 200 g Pumpkin, raw

  • 50 g Butter, unsalted

  • 100 ml Sweet cream

  • 6 pieces Tomato, red

  • pieces Broccoli, fresh

  • 2 piece Asparagus, fresh

  • pieces Butter, unsalted

  • pieces Salt, table

  • pieces Rosemary, fresh

  • pieces Garlic, fresh

Steps

  1. Meat: Clean the lamb crown and season it with salt and pepper. Add olive oil and a sprig of rosemary to a pan. Quickly sear the seasoned meat on all sides over high heat until nicely browned (about 1.5 minutes per side). Transfer the seared meat to a baking dish and place it in the oven preheated to 180°C for 8 minutes. Once cooked, transfer the lamb to a cutting board and let it rest for a few minutes before serving.

  2. Toast the pine nuts in a dry pan and grind them together with rosemary. Roll the roasted lamb crown in this mixture and slice it into beautiful pieces.

  3. Sauce: In the same pan used for the lamb, add leeks, sugar, and two tablespoons of veal stock. Add a sprig of thyme and rosemary, along with a little water. Season with salt and pepper, and simmer over moderate heat for a while. Strain the sauce before serving.

  4. Pumpkin Puree: Cut the pumpkin into cubes and quickly sauté them in a little fat. Add chopped parsley, season with salt and pepper, and cook over low heat for another 10 minutes until the pumpkin softens. Cover if needed. Once the pumpkin is soft, puree it until smooth. In a small pot, heat butter and cream. Slowly mix this into the pureed pumpkin. Stop mixing and adding the butter-cream mixture once you achieve a puree-like consistency.

  5. Vegetables: Halve the tomatoes and arrange them on a baking sheet. Drizzle with olive oil and add a few sprigs of thyme. Bake in the oven preheated to 180°C for about 10 to 15 minutes. Lightly salt the tomatoes at the end.

  6. Cut the broccoli into florets and quickly cook them in salted boiling water. Drain and immediately cool in cold water to retain their vibrant color. Peel the white asparagus and cook in salted boiling water for 2 minutes. Drain the blanched broccoli well and sauté it together with the asparagus in butter.

  7. Slice the garlic thinly and quickly fry it in hot oil. Arrange all the components beautifully on a plate and serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 159.16 kcal
  • Fat: 10.72 g
    • Saturated Fat: 3.91 g
  • Carbohydrates: 2.61 g
    • Sugars: 1.15 g
  • Protein: 11.07 g
  • Fiber: 0.55 g