Recipe: Lamb fillet with sliced pumpkin and courgette puree

Written by Kevin, Nutritionist (M.Sc. Medical Science)

1 portion contains approximately: 392 kcal - 38 g protein - 16 g fat - 24 g carbohydrates 

Ingredients (for 2 persons)

  • 2 filets of lamb or lamb medallions (150 g each)
  • 2 tbsp rapeseed oil
  • ½ tbsp rosemary leaves
  • 2 cloves of garlic
  • 400 g butternut squash (or pumpkin)
  • 1 tsp red peppercorns
  • 100 g peeled potatoes
  • 250ml vegetable stock
  • 400 g courgettes
  • Nutmeg
  • Salt, Pepper


  1. Rinse the lamb fillets, pat dry and place in a deep dish.
  2. Stir the peppercorns into the oil. Chop and add the rosemary leaves.
  3. Peel the garlic, mince and add to the oil.
  4. Stir the mixture, cover the meat with it and let it marinate for about 30 minutes.
  5. Peel and dice the potatoes; wash and dice the courgettes.
  6. Add vegetable stock to a saucepan.
  7. Add the diced potatoes and let simmer for 10 minutes.
    Add the diced courgettes, season with salt and pepper. Cover and simmer for another 8–10 minutes.
  8. Drain off the leftover vegetable stock and purée the courgettes and potatoes.
  9. Season to taste with salt, pepper and ground nutmeg and keep warm.
  10. Wash and peel the squash (or pumpkin), remove the seeds and cut into slices.
  11. Season with salt and pepper. Heat oil in a pan and add the red peppercorns before slowly sautéing the slices of squash (or pumpkin) on both sides for about 10 minutes.
  12. Preheat the oven to 150°C. Add some of the marinade from the lamb to a pan, heat and sear the fillets on both sides for about 3 minutes.
  13. Transfer to an oven-proof baking dish and continue to cook for about 8–10 minutes in the oven. Then let it rest briefly.
  14. Arrange the lamb fillets, squash (or pumpkin) and courgette purée on two warmed plates and serve.
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