Lamb steaks with pumpkin and balsamic lentils

A great way of celebrating halloween by cooking that pumpkin, paired with some delicious local lamb. 

Serves 2


2 tbsp olive oil

1 mini pumpkin, peeled deseeded and diced

1 onion, finely diced

2 garlic cloves, crushed

250g cooked Puy lentils

75ml red wine

3 tbsp balsamic vinegar

2 lamb steaks

25g parmesan, finely grated

1 tbsp finely chopped parsley

Sea salt and freshly ground black pepper


Add the pumpkin to a medium sized saucepan of water, bring to the boil and simmer for 8-10 minutes until softened. Heat a tablespoon of the oil in a large sauté pan over a medium heat and add the onion, sauté for 4-5 minutes until slightly softened and add the garlic along with the cooked pumpkin, fry for 6-8 minutes until it catches a little colour.

Pour in the wine, balsamic vinegar and stock. Bring to the boil and simmer for 2-3 minutes until the liquid has been absorbed.

Heat the remaining tablespoon of oil in a large frying pan over a high heat. Fry the lamb for 2-3 minutes on each side, allow to rest on a plate for a couple of minutes before serving.

Divide the lentils between the serving plates, top with a steak, a little parmesan, parsley and some black pepper and serve.


Leave a comment

Your email address will not be published. Required fields are marked *