Lamb with Brussels Sprouts
15 servings
120 minutes
Lamb with Brussels sprouts is a refined dish of European cuisine that combines the tenderness of meat and the freshness of vegetables. Marinated in a spicy mixture, lamb shanks are roasted until tender, absorbing the aromas of cumin, sumac, paprika, and fresh herbs. A yogurt sauce with tahini, lemon, and greens adds a gentle tang to the dish, while pomegranate seeds provide a light sweetness and vibrant color. Blanched and chilled Brussels sprouts retain their fresh taste and crunchy texture, perfectly complementing the meat. This dish not only delights the palate but also impresses with its aesthetics, becoming a centerpiece on any table.
1
Mix cumin, paprika, sumac, oregano, coriander, mint, ginger, white pepper, sugar, salt, chopped garlic and crushed cilantro in a large bowl with vegetable oil.
- Ground cumin: 1 teaspoon
- Ground paprika: 2 tablespoons
- Sumac: 1 tablespoon
- Dried oregano: 1 tablespoon
- Ground coriander: 0.3 teaspoon
- Dried mint: 1 tablespoon
- Ground ginger: 1 teaspoon
- Ground white pepper: 0.3 teaspoon
- Sugar: 1 teaspoon
- Salt: to taste
- Garlic: 6 cloves
- Cilantro: 30 g
- Olive oil: 100 ml
2
Place the lamb in a baking dish or on a baking sheet, evenly distribute the spice mixture, and let it marinate in the refrigerator for 1.5 to 8 hours.
- Lamb shanks: 6 pieces
3
Send to the oven preheated to 180 degrees for 15 minutes.
4
Remove the lamb from the oven, pour in water and sherry, cover with foil, make a few holes in it, and return to the oven, reducing the temperature to 160 for 1.5 hours.
- Water: 200 ml
- Sherry: 200 ml
5
Take the lamb out of the oven and let it rest.
6
Mix yogurt with tahini, salt, pepper, zest and juice of half a lemon, finely chopped shallots, garlic, cilantro, parsley, and mint, adding a drop of olive oil.
- Greek yoghurt: 300 ml
- Tahini: 1 teaspoon
- Salt: to taste
- Ground white pepper: 0.3 teaspoon
- Lemon: 0.5 piece
- Shallot: 10 g
- Garlic: 6 cloves
- Cilantro: 30 g
- Parsley: 30 g
- Fresh mint: 10 g
7
Remove the meat from the bone and cut it into large pieces. Add a little sauce from the pan and mix.
8
Separate Brussels sprouts into individual leaves. Blanch them in a saucepan with a little water and salt. Then drain in an ice bath to stop the cooking process.
- Brussels sprouts: 10 pieces
- Water: 200 ml
- Salt: to taste
9
Grease the bottom of the plate with yogurt sauce, place the meat on it, sprinkle with green onions, and garnish with cabbage leaves and pomegranate seeds.
- Spring onion: 10 g
- Pomegranates: 0.5 piece
