Thursday, October 30, 2014

Pumpkin stew with lamb

I love pumpkin as pie, but love savory pumpkin even more.
This was a test which came out very different, but very good
(I have thrown out other experiments that did not go so well)
Do NOT expect a traditional pumpkin flavor!

§       2 lamb chops, leave the fat
§       1 medium to small pumpkin
          (best to fit in a cast iron Dutch oven,
          but I have done this in a 9 x 9 glass baking tray)
§       1 medium union, sliced into strips
§       5 mint leaves
§       2 teaspoons black pepper
          (to add a bit of kick, but reduce to one if you do not want much kick)
§       1 to 3 cups of rose or white wine
        (depending on the size of the pumpkin)
§       2 teaspoons lemon
§       1/2 teaspoon salt

Remove the top of the pumpkin and hollow out the stringy stuff and seeds
(but save the seeds for roasted pumpkin seeds)
place the lamb chops on end inside the pumpkin with the mint, lemon
cover with the onions
cover the onions with wine
cook at 275 for 3 hours or until the pumpkin is soft