Herb Crusted Roast Lamb with Green Beans and Pumpkin Puree
Ingredients
- 700 grams Boneless lamb loin (ready to cook, trimmed)
- 2 tablespoons Thyme (chopped)
- 1 tablespoon Rosemary (chopped)
- 2 tablespoons Vegetable oil
- 1 Hokkaido pumpkin (about 1.5 kg or 3 pounds)
- 500 grams Green beans
- Savory
- 150 milliliters Whipping cream
- 4 centiliters Cognac
- 200 milliliters Lamb stock
- 1 bunch Parsley
- 3 tablespoons Butter
- Salt
- freshly ground Pepper
Instructions
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