Herb Crusted Roast Lamb with Green Beans and Pumpkin Puree

Wrap the pumpkin in aluminum foil and bake at 180°C (approximately 350°F) for about 50 minutes.

Rinse the lamb, pat dry and cut into four equal pieces. Season with salt and pepper and roll in chopped thyme and rosemary. Fry in hot oil on all sides. Place on a baking sheet, slide into the oven and reduce the temperature to 100°C (approximately 200°F). Cook for 20-30 minutes, then remove the lamb from the pan and keep warm. Deglaze the drippings with Cognac, pour in the lamb broth and simmer for a few minutes. Season with salt and pepper.

Rinse and trim the green beans and blanch in boiling salted water for about 5 minutes. Rinse in cold water and drain. Melt 1 tablespoon of butter in a hot pan, add the savory, swirl the beans in the butter and season with salt.

Remove the pumpkin from the oven, cut in half and scrape out the pulp. Press through a sieve and pour into a pot. Add the cream, mix well and season with salt and nutmeg.

Roll the lamb in chopped parsley. Remove the sauce from the heat and stir in small pieces of the remaining butter.