Dishes of Pumpkin
Ingredients
2 pounds pumpkin or squash, peeled and coarsely chopped
MEAT SAUCE
1 tablespoon tomato paste
1 cup red wine
2 teaspoons cornstarch
¼ cup hot water
salt and freshly ground pepper to taste
PEAS
3 cups of peas
3 sprigs fresh mint
1 tablespoon butter
freshly ground pepper to taste
Preparation
Preheat oven to 350 F. Remove excess fat from the lamb and then 6.8 deep cuts diagonally down the fleshy side, separated by 1 inch. Insert pieces of garlic into the cuts. Combine juice and lemon zest with sugar and sage and mix well. Rub the mixture over the lamb. Place in a roasting pan and place on wire rack, bake for 1 hour or until internal temperature reaches 130-140 ° F for medium rare is, or more if you like it cooked.
When the lamb has been in the oven for 20 minutes, place the pumpkin on the grill with the lamb or in a separate bowl and bake for 40-50 minutes until tender and golden. Transfer lamb to a warm plate, cover loosely with foil and let rest for about 10 minutes.
To make gravy, remove the cooked lamb to rest for the source, strain all the fat possible, leaving the juices in the source. Place in a saucepan over medium heat. Pour and stir the tomato paste, then gradually add the wine.
Simmer for 5-10 minutes or until the juices begin to thicken. Mix cornstarch with warm water, add to the gravy and stir until mixture boils and thickens, adding more water if mixture is too thick. Drain, season to taste and keep warm.
Simmer peas in a little salted water 2 sprigs of mint until tender. Drain. Chop mint leaves sprig and add remaining butter with pepper and peas. Stir over the fire to melt the butter. Cut the meat and serve with the pumpkin, peas and gravy.