Recipe
Lambfilet with pomegranate-cherry-sauce
and pistachio-rice
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As I told you I am currently obsessed with oriental cooking. This recipe is a lebanese one.
In the picture you can see that this is not lambfilet, but a rack of lamb. I actually cooked this dish twice and the first time I had a filet, but didn't make a photo. So I had to cook it again to make a photo for my blog, but this time the butchery had no filet, so I went with the rack of lamb.
Personally I like a filet better.
Also I have to say that due to my bad phone camera the meat looks redder as it actually is...it is more of a fine pink color on the inside. But that is the problem with the camera in your phone when it is night time - you can't get a good picture! So sorry for that!
Now for the ingredients:
4 lambfilets
1 teaspoon ground green pepper
fresh thymine
some pine nuts
4 lambfilets
1 teaspoon ground green pepper
fresh thymine
some pine nuts
1/2 pomegranate
200 ml cherry juice
1 tablespoon starch
1 teaspoon oregano
2 tablespoons pomegranatesirup
1/2 - 1 teaspoon sugar
instruction:
1) Marinade the filets in some fine chopped thymine, 1/2 teaspoon of ground green pepper and 1 tablespoon of oil for max. 30 minutes.
2) Mix 3 tablespoons of cherry juice with the starch and put it aside. Mix the rest of the cherry juice, the pomegranatesirup, 1/2 teaspoon of the ground green pepper and oregano together and heat it up. Let it simmer for 10 minutes. Then pour the starch-juice-mixture into the pot and let it simmer for 2 minutes. If you think that the sauce is still too runny let it simmer a bit longer. After that strain the sauce through a strainer. Season the sauce with sugar adn add pomegranate seeds and thymine. Just taste it.
3) Roast the filets from every side in oil for 2 minutes. Then let them rest shortly. Cut them at an angle and season them. Arrange it on the plate with the sauce and add some roasted pine nuts.
For the rice you need:
150 gramms of basmati rice
60 gramm pistachios
220 ml vegetable broth
2 tablespoons butter
1 bayleaf
instructions:
1) Put 1 tablespoon of pistachios aside. Grind up the rest of the pistachios.
2) Heat up the butter till it foams, then add the rice and braise it lightly. Pour the vegetable broth into the pot and add half of the grind up pistachios with one bayleaf (break it before you add it!)
3) When the rice is ready remove the bayleaf and add the rest of the pistachios.
200 ml cherry juice
1 tablespoon starch
1 teaspoon oregano
2 tablespoons pomegranatesirup
1/2 - 1 teaspoon sugar
instruction:
1) Marinade the filets in some fine chopped thymine, 1/2 teaspoon of ground green pepper and 1 tablespoon of oil for max. 30 minutes.
2) Mix 3 tablespoons of cherry juice with the starch and put it aside. Mix the rest of the cherry juice, the pomegranatesirup, 1/2 teaspoon of the ground green pepper and oregano together and heat it up. Let it simmer for 10 minutes. Then pour the starch-juice-mixture into the pot and let it simmer for 2 minutes. If you think that the sauce is still too runny let it simmer a bit longer. After that strain the sauce through a strainer. Season the sauce with sugar adn add pomegranate seeds and thymine. Just taste it.
3) Roast the filets from every side in oil for 2 minutes. Then let them rest shortly. Cut them at an angle and season them. Arrange it on the plate with the sauce and add some roasted pine nuts.
For the rice you need:
150 gramms of basmati rice
60 gramm pistachios
220 ml vegetable broth
2 tablespoons butter
1 bayleaf
instructions:
1) Put 1 tablespoon of pistachios aside. Grind up the rest of the pistachios.
2) Heat up the butter till it foams, then add the rice and braise it lightly. Pour the vegetable broth into the pot and add half of the grind up pistachios with one bayleaf (break it before you add it!)
3) When the rice is ready remove the bayleaf and add the rest of the pistachios.
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