Lamb with Brussels Sprouts and Pomegranate
Nutritional values
(Percentage of daily recommendation)
| Calorie | 539 cal. | (26 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.1 g | (40 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 313.1 μg | (522 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 249 μg | (83 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 228 mg | (240 %) | ||
| Potassium | 1,643 mg | (41 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 435 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 800 grams Brussels sprouts
- salt
- 600 grams Lamb loin (ready to cook)
- 1 shallot
- 1 garlic clove
- 2 centimeters fresh ginger
- 1 pomegranate
- 60 grams almonds
- freshly ground peppers
- olive oil
- 80 milliliters dry sherry
- 400 milliliters lamb stock
- 1 tsp Harissa
- 1 Tbsp pomegranates
- 1 bay leaf
- 1 tsp freshly chopped rosemary
- 1 tsp cornstarch
Preparation steps
Rinse the brussels sprouts, trim, halve and blanch for about 15 minutes in boiling salted water.
Rinse the meat, pat dry, and cut into 1.5-2 cm (approximately 1/2-3/4 inch) thick slices.
Peel the shallot, garlic and ginger and chop finely. Cut the pomegranate, detach the seeds carefully and remove the white pith, reserving any juice that escapes.
Toast the almonds in a dry frying pan until golden and fragrant. Remove from the heat and set aside. Season the meat with salt and pepper and fry briefly on both sides with 2 tablespoons oil in a hot pan. Wrap in foil and set aside.
Sweat the shallots, ginger and garlic in a hot pan with olive oil. Deglaze with sherry and stock. Add the harissa and pomegranate syrup and stir. Add the bay leaf and rosemary and simmer for 4-5 minutes. Season with salt and pepper. Mix the cornstarch with a little cold water and then stir into the pan.
Drain the brussels sprouts and place in the sauce with the meat. Let sit for 2-3 minutes. Add the almonds and pomegranate seeds and serve on warmed plates.
