Grilled Lamb with Pumpkin and Tomato Paste

Grilled Lamb with Pumpkin and Tomato Paste
Chef Brainy
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.


  • 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


  1. In a bowl, mix the tomato paste, soy sauce, mirin, sake, minced garlic, and grated ginger.
  2. Add a pinch of salt and pepper to taste.
  3. Place the lamb chops in a resealable plastic bag.
  4. Pour the marinade over the lamb, ensuring each chop is well-coated.
  5. Seal the bag and refrigerate for at least 30 minutes, or up to 2 hours for a stronger flavor.
  6. Preheat the oven to 200°C (392°F).
  7. Place the cubed pumpkin on a baking sheet.
  8. Drizzle with olive oil and season with salt and pepper.
  9. Roast in the oven for 25-30 minutes, or until the pumpkin is tender and slightly caramelized.
  10. Preheat your grill to medium-high heat.
  11. Remove the lamb chops from the marinade, allowing any excess to drip off.
  12. Grill the lamb chops for about 4-5 minutes on each side, or until they reach your desired level of doneness.
  13. Let the lamb rest for a few minutes before serving.
  14. Arrange the roasted pumpkin on a serving platter.
  15. Place the grilled lamb chops on top.
  16. 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.

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