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Lamb fillet with sliced pumpkin and courgette puree
Filetto d'agnello con trancio di zucca e purea di zucchine
Meat Dishes for losing weight
Lamb fillet with sliced pumpkin and courgette puree

1 portion contains approximately:

392 kcal
38 g protein
16 g fat
24 g carbohydrates 


  • 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. Add the diced potatoes and let simmer for 10 minutes.

  • 7

    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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