Grilled Lamb with Pumpkin and Tomato Paste
What Started it all:
Lamb, Pumpkin, tomato paste, grill
This delightful Japanese-inspired dish combines the rich flavors of grilled lamb with the sweetness of pumpkin and the tanginess of tomato paste. Perfect for a comforting meal that brings a touch of elegance to your table.
Ingredients
- 4 lamb chops
- 500g pumpkin, peeled and cubed
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon mirin (Japanese sweet rice wine)
- 1 tablespoon sake (Japanese rice wine)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh coriander for garnish
Instructions
- In a bowl, mix the tomato paste, soy sauce, mirin, sake, minced garlic, and grated ginger.
- Add a pinch of salt and pepper to taste.
- Place the lamb chops in a resealable plastic bag.
- Pour the marinade over the lamb, ensuring each chop is well-coated.
- Seal the bag and refrigerate for at least 30 minutes, or up to 2 hours for a stronger flavor.
- Preheat the oven to 200°C (392°F).
- Place the cubed pumpkin on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 25-30 minutes, or until the pumpkin is tender and slightly caramelized.
- Preheat your grill to medium-high heat.
- Remove the lamb chops from the marinade, allowing any excess to drip off.
- Grill the lamb chops for about 4-5 minutes on each side, or until they reach your desired level of doneness.
- Let the lamb rest for a few minutes before serving.
- Arrange the roasted pumpkin on a serving platter.
- Place the grilled lamb chops on top.
- Garnish with fresh coriander.
This dish is a harmonious blend of savory and sweet, with the tender lamb and caramelized pumpkin creating a perfect balance. Serve with a side of steamed rice and enjoy a comforting meal that brings a touch of Japanese flair to your dining experience.