Lamb with Brussels Sprouts and Pomegranate

Ingredients

• 800 g Brussels sprouts
• Salad salt
• 600 g lamb back fillet (pre‑trimmed, ready to cook)
• 1 Shallot
• 1 Garlic clove
• 2 cm fresh ginger
• 1 Pomegranate
• 60 g almond kernels
• pepper (ground)
• 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.

   Wash and trim the Brussels sprouts, cut a cross on the stem, and blanch in boiling salted water for about 15 minutes.

2. 2.

   Rinse the meat, pat dry, trim excess fat, and slice into 1.5–2 cm thick pieces.

3. 3.

   Peel and finely chop the shallot, garlic, and ginger. Slice the pomegranate slightly and separate the seeds; remove the white membrane and collect the juice.

4. 4.

   Toast the almonds in a hot pan without oil until golden‑brown and fragrant, then set aside. Season the meat with salt and pepper, sear briefly on both sides in 2 tbsp olive oil in a hot pan, wrap in foil, and let rest for a moment.

5. 5.

   Sauté the shallot, ginger, and garlic in the drippings, deglaze with sherry and stock, stir in harissa and grenadine, add bay leaf, rosemary, and cook for 4–5 minutes. Season with salt and pepper, then thicken with cornstarch mixed in cold water.

6. 6.

   Drain the Brussels sprouts, let them dry, place them with the meat into the sauce, simmer for 2–3 minutes, add almonds and pomegranate seeds, and serve plated on warmed dishes.