Lamb with Brussels Sprouts
Main Dishes | European cuisine
⏳ Time
2 hours
🥕 Ingredients
25
🍽️ Servings
15
Description
Lamb with Brussels sprouts
Ingredients
- Rack of Lamb - 6 pieces
- Olive Oil - 3 fl oz
- Grated Ginger Root - 1 tablespoon
- Ground Cumin - 1 tablespoon
- White Pepper (whole) - ¼ spoons
- Ground coriander - ¼ spoons
- Paprika - 2 spoons
- Sumac - 1 tablespoon
- Dried Rosemary - 1 tablespoon
- Dried Rosemary - 1 tablespoon
- Shallot - 0.4 oz
- Garlic - 6 cloves
- Cilantro - 1.1 oz
- Parsley - 1.1 oz
- Natural Yogurt - 10 fl oz
- Fresh Mint - 0.4 oz
- Scallions - 0.4 oz
- Tahini - 1 tablespoon
- Lemon - ½ pieces
- Brussels Sprouts - 10 pieces
- Pomegranate Seeds - ½ pieces
- Sugar - 1 tablespoon
- Salt - to taste
- Water - 7 fl oz
- Sherry - 7 fl oz
Step by Step guide
Step 1
Combine cumin, paprika, sumac, oregano, coriander, mint, ginger, white pepper, sugar, salt, chopped garlic, and crushed cilantro in a large bowl with vegetable oil.
Step 2
Place the lamb in a baking dish or on a baking sheet, evenly distribute the spice mixture over it, and let it marinate in the refrigerator for 1.5 to 8 hours.
Step 3
Place in an oven preheated to 356°F for 15 minutes.
Step 4
Remove the lamb from the oven, pour in water and sherry, cover it with foil, make a few holes in the foil, and return it to the oven, lowering the temperature to 160°C (320°F), for 1.5 hours.
Step 5
Remove the lamb from the oven and let it rest.
Step 6
Mix the yogurt with tahini, salt, pepper, the zest and juice of half a lemon, finely chopped shallots, garlic, cilantro, parsley, and mint, adding a splash of olive oil.
Step 7
Remove the meat from the bone and cut it into large pieces. Add a bit of the pan sauce and mix well.
Step 8
Separate the Brussels sprouts into individual leaves. Blanch them in a saucepan with a small amount of water and salt. Then, drain them into a colander over ice to stop the cooking process.
Step 9
Spread a layer of yogurt sauce on the bottom of the plate, place the meat on top, sprinkle with green onions, and garnish with cabbage leaves and pomegranate seeds.
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