← All recipes

🍽️ Crispy Lamb Chops on Creamy Pumpkin and Potato Bed

970 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 3 sprigs rosemary
• 300 g firm-cooking potatoes
• 300 g pumpkin flesh (e.g. Hokkaido or butternut squash)
• 4 tbsp olive oil
• 2 tbsp pumpkin seeds
• salt
• pepper (from the mill)
• 250 ml vegetable broth
• 150 ml whipping cream (at least 30% fat content)
• 8 lamb chops (kitchen-ready, bone-in, approx. 80 g each)

Instructions

1. 1. Peel the garlic cloves and chop them finely.
2. 2. Wash the rosemary and shake it dry.
3. 3. Strip the needles from half of the rosemary and chop them finely.
4. 4. Peel the potatoes and the pumpkin.
5. 5. Cut the potatoes and pumpkin into small cubes of about one centimeter.
6. 6. Heat two tablespoons of oil in a large pan.
7. 7. Add the chopped garlic to the pan and sauté until translucent.
8. 8. Add the pumpkin and potato cubes as well as the pumpkin seeds to the pan.
9. 9. Fry the vegetables briefly while stirring.
10. 10. Season the mixture with salt, pepper, and the chopped rosemary.
11. 11. Deglaze the mixture with the broth.
12. 12. Stir in the cream.
13. 13. Let the vegetables simmer on medium heat for ten to fifteen minutes.
14. 14. Wash the lamb chops in the meantime.
15. 15. Pat the chops dry with a kitchen towel.
16. 16. Salt and pepper the chops.
17. 17. Heat oil in a second pan.
18. 18. Sear the lamb chops on high heat.
19. 19. Finally, adjust the seasoning of the pumpkin ragout.
20. 20. Divide the vegetables among pre-warmed bowls.
21. 21. Place two lamb chops on top of the vegetables in each bowl.
22. 22. Garnish the dishes with the remaining rosemary.
23. 23. Serve the chops hot.

Nutrition per serving

• kcal: 970
• Protein: 62 g · Fett/Fat: 73 g · Carbs: 17 g