Oven-baked lamb with butternut squash

Ingredients for 1 servings:

• 300 g butternut squash
• 250 g lamb, e.g. lamb loin or fillet
• 3 cloves garlic
• 1 handful of pine nuts
• 2 stalks parsley, flat
• 4 tbsp vegetable cream, olive oil and chili olive oil, mixed, for frying
• Cayenne pepper
• Salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Clean and peel the butternut squash and cut into half-moons about 1-1.5 cm thick. Peel the garlic and slice thinly. Chop the parsley. Bone out the lamb and remove the fat. Using a pastry brush, brush the squash pieces and the lamb with the frying fat mixture. Fry the squash over high heat until golden brown on both sides and set aside. Sear the lamb on both sides. Season the squash and lamb with salt and cayenne pepper and cook in the oven at about 150-180 degrees Celsius for about 3-4 minutes. Then turn, season, and cook for another 3-4 minutes. The lamb should still be pink inside. Do the pressure test. The squash should be firm to the bite. Meanwhile, fry the garlic and pine nuts in the pan until golden brown and deglaze with a little frying fat. Add the parsley. Arrange the squash and lamb on a plate and stir in the pine nuts and garlic. A dry white wine or mineral water goes well with this dish.