Lamb with Thyme on Sweet Vegetable Puree

The meat is washed well under a stream of cold water, then cut into suitable cubes so that it cooks evenly. In a deep pot, we add the oil and let it heat over medium heat. Once the oil is hot, we add the finely chopped onion, crushed garlic, and a few sprigs of fresh thyme. We stir constantly to avoid burning the onion until it becomes translucent and fragrant, which will add depth to the flavor of our dish.

After the onion is sautéed, we add the meat cubes to the pot. We brown them well on all sides to seal in the juices. Once the meat has a nice color, we add enough vegetable broth to cover the meat by 2 fingers. We season with salt and pepper to taste and bring everything to a boil. Then, we cover the pot with a lid and let it simmer on low heat, stirring occasionally, until all the broth has evaporated and only 2-3 tablespoons of rich and fragrant sauce remain in the pot.

Meanwhile, we take care of the accompanying vegetables. We peel the potatoes, carrot, and pumpkin, then cut them into uniform cubes so that they cook simultaneously. We put the vegetables in a pot of water containing salt and let them boil over medium heat until they become soft but not overcooked. Once the vegetables are ready, we drain the water into a bowl and add the butter over them. We season with pepper, salt if necessary, and a pinch of nutmeg, which will give the dish a special note.

Using a blender, we blend the vegetables together with the butter until we get a fine and creamy puree. This puree will balance the rich flavor of the meat and add a pleasant and velvety texture to the dish.

Finally, we serve the meat alongside the vegetable puree, garnished with a few fresh thyme leaves for an attractive appearance and an extra hint of flavor. It is a dish that is consumed hot and will delight all the senses. Enjoy your meal!