The meat is rubbed with a mixture of peppers, lined with sprigs of thyme and rosemary, add few salt. Cover with cling film and leave in the fridge for a few hours. Preparation I start with cooking the millet until the water boils and boils groats, I'll have time to cook a very tasty dish! So, the pumpkin cut into slices, place them on a baking sheet with parchment, season with salt, add thyme leaves and rosemary, 1 tsp oil, mix well and put bake in a preheated 180-200 gr. the oven for 7-10 minutes.

Meat cut into 2-3 large pieces ( can not be cut, but to me it was more convenient). Garlic skip through the press, to collect the leaves from 4-5 sprigs of thyme, rosemary needles finely chopped. Add 1 Thu. L. oil and a couple pinches of salt, mix into a homogeneous slurry.

Meat quickly fry in a dry pan (not nonstick) on all sides not more than 5 minutes.

Get a baking tray with the pumpkin and put the meat and chestnuts. Smear the meat with a paste of garlic herb. Bake until the meat is cooked for 15 minutes at t 200.

Here it is, our aromatic lamb with pumpkin and chestnuts! And wheat is already cooked))

Start serving! Plates I warmed in the microwave, put a Golden wheat...

... added the meat and pumpkin with chestnuts!