Roast lamb with mashed potatoes and pumpkin

1 h 30 min. Serves 4. Easy level. Goatling.


For the carré:

  • 1 piece of goatling meat, approx. about 600 g
  • 50 g breadcrumbs
  • 100 g chopped herbs (parsley, thyme, rosemary)
  • 2 cloves of garlic, minced finely chopped
  • 50 g melted butter
  • Freshly-ground black pepper 
  • Salt

For the mash:

  • 100 g potato
  • 100 g pumpkin
  • 50 g butter
  • Pepper
  • Salt

For the asparagus:

  • 6 green asparagus
  • 50 g butter
  • Salt


Season the meat with salt and pepper and sear in the frying pan until the meat is golden brown.

Make the herb crust by mixing the breadcrumbs, finely chopped herbs, finely chopped garlic cloves, salt and pepper. Spread the meat with the butter and rub it through the crust so that it sticks together.

Bake in the oven for 10 minutes at 180º C.

For the mash, cook the potato and pumpkin until tender.

While still hot, mash them with a fork and pass them through a sieve to obtain a fine puree. Mix with the butter and season with salt and pepper.

Meanwhile, blanch the asparagus for 5 minutes in boiling water with salt and pepper. Then glaze them in a pan with the butter and a pinch of water until shiny.

Serve the baked goatling with the mashed potatoes, pumpkin and the asparagus.