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🍽️ Tender Lamb Steaks with Crisp Brussels Sprouts and Pomegranate Seeds

543 kcal · 30 min · 4 servings

Ingredients

• 800 g Brussels sprouts
• salt
• 600 g loin fillet (boned, ready for cooking)
• 1 shallot
• 1 clove of garlic
• 2 cm fresh ginger
• 1 pomegranate
• 60 g almond kernels
• pepper (from the mill)
• olive oil
• 80 ml dry sherry
• 400 ml lamb stock
• 1 tsp harissa
• 1 tbsp grenadine
• 1 bay leaf
• 1 tsp freshly chopped rosemary
• 1 tsp cornstarch

Instructions

1. 1. Thoroughly wash the Brussels sprouts under running water.
2. 2. Remove any withered outer leaves and the tough bottom stem.
3. 3. Cut a small cross into the bottom of the stem so the vegetable cooks evenly.
4. 4. Bring a pot of water with some salt to a boil.
5. 5. Add the prepared Brussels sprouts to the boiling water.
6. 6. Blanch the sprouts for about 15 minutes (cook briefly in boiling water).
7. 7. Rinse the lamb meat under cold water.
8. 8. Pat the meat completely dry with kitchen paper.
9. 9. Remove any visible fat edges or sinews, if present.
10. 10. Cut the lamb into slices that are 1.5 to 2 centimeters thick.
11. 11. Peel the shallot, the garlic clove, and the piece of ginger.
12. 12. Finely chop the shallot, garlic, and ginger.
13. 13. Lightly score the pomegranate skin.
14. 14. Carefully break the fruit apart into several pieces.
15. 15. Carefully loosen the seeds from the skin.
16. 16. Remove the white, bitter skin from the seeds.
17. 17. Catch the released juice in a small bowl.
18. 18. Heat a pan without fat on high heat.
19. 19. Roast the almonds in the hot pan until golden yellow.
20. 20. Make sure the almonds smell nutty.
21. 21. Remove the roasted almonds from the pan.
22. 22. Set the almonds aside so they do not burn.
23. 23. Season the lamb steak slices with salt and pepper to taste.
24. 24. Heat 2 tablespoons of oil in the same pan.
25. 25. Sear the meat briefly on both sides.
26. 26. Wrap the seared meat in aluminum foil.
27. 27. Let the meat rest briefly in the foil.
28. 28. Add the chopped shallot, ginger, and garlic to the frying fat.
29. 29. Sauté the vegetables until translucent.
30. 30. Deglaze the pan with sherry.
31. 31. Then add the meat stock (fond).
32. 32. Stir in the harissa paste and the syrup well.
33. 33. Add the spices and fresh herbs to the sauce.
34. 34. Let the sauce simmer gently for 4 to 5 minutes.
35. 35. Season the sauce with salt and pepper.
36. 36. Mix cornstarch with a little cold water to form a smooth paste.
37. 37. Add the starch solution to the sauce to thicken it.
38. 38. Drain the Brussels sprouts through a sieve.
39. 39. Let the sprouts drain well.
40. 40. Place the Brussels sprouts and the lamb meat into the hot sauce.
41. 41. Let everything simmer in the sauce for 2 to 3 minutes.
42. 42. Add the roasted almonds and the pomegranate seeds.
43. 43. Briefly warm the plates in the hot oven beforehand.
44. 44. Plate the dish on the pre-warmed plates.
45. 45. Serve the food immediately while hot.

Nutrition per serving

• kcal: 543
• Protein: 44 g · Fett/Fat: 30 g · Carbs: 18 g