- a leg of lamb
- 400 g pumpkin
- 100 g sliced bacon
- White wine
- extra virgin olive oil
For the recipe for roast lamb with pumpkin, de-bone and degrease the leg of lamb or have it boned by your butcher, asking to keep the bones and fat. Collect the bones in a baking dish, without seasonings, and bake them at 200 ° C for about 20 '. Cut the pulp into two large slices.
Remove the bones from the oven and transfer them to a large saucepan, brown them over high heat for a couple of minutes, blend them with a glass of wine, then cover with water and simmer for at least 1 hour. Bard the lamb steaks with the bacon, place a sprig of rosemary on them and tie them with string like a roast; arrange them in a baking dish, season with a drizzle of oil and a generous grind of pepper and bake at 200 ° C for 40-45 ', turning them halfway through cooking.
Peel the pumpkin and cut it into slices about 1 cm thick, arrange them in a pan and season with a drizzle of oil and a few sage leaves; cover the pan with aluminum foil and bake at 200 ° C for 40 '. Remove the roasts from the oven and let them rest for 15 '. Dilute the cooking sauce left in the pan with a couple of ladles of broth prepared with the bones and reduce it in a saucepan for 15 '. Slice the meat not too thick. Take the pumpkin out of the oven and place it on a serving plate, place the meat on top and sprinkle it with the reduced, hot cooking juices.