Lamb Fillet with Mint Yogurt Sauce and Salad
- For the pumpkin
- 500 grams Pumpkin
- olive oil (for baking sheet)
- freshly ground peppers
- 2 Tbsps olive oil (for drizzling)
- For the yogurt
- 2 sprigs mint
- 200 grams Greek Yogurt (0.1% fat)
- 1 tsp lemon juice
- For the lamb
- 600 grams Lamb fillet (ready to cook)
- 2 Tbsps olive oil (for cooking)
- For the dressing
- 2 Tbsps White vinegar
- 4 Tbsps olive oil
Preheat the oven to 200 ° C top and bottom heat Preheat.
For the pumpkin: cut pumpkin pulp into bite-sized pieces, spread on an oiled baking sheet, season with salt and pepper, drizzle with a little olive oil and bake in preheated oven at 200°C (approximately 400°F) for about 30 minutes, turning occasionally.
For the yogurt sauce: rinse mint, shake dry, pluck off leaves and chop finely. Combine with yogurt and lemon juice and season with salt and pepper.
For the lamb: rinse meat and pat dry. Heat 2 tablespoons of oil in a pan and brown meat on all sides. Remove from pan and season with salt and pepper, wrap in aluminum foil and place into preheated oven for about 10-15 minutes.
For the salad: rinse and spin dry lettuce.
Peel onions and cut into narrow strips.
For the dressing: whisk vinegar with oil and season with salt and pepper.
Remove pumpkin from oven, cool until lukewarm and combine with onions and lettuce. Arrange on plates and drizzle with the dressing.
Unwrap meat and cut into slices. Arrange on top of salad and serve accompanied by yogurt sauce.