Cooking with Hans Baer
FAVOURITE RECIPES:
REGIONAL AND SEASONAL HIGHLIGHTS
North Frisian dyke lamb with Brussels sprouts and pomegranate
Ingredients (2 servings):
2 lamb loins
500 g Brussels sprouts
1 small red cabbage
1 pomegranate
2 oranges
olive oil
Fresh rosemary
Salt and pepper to taste
Preparation 1:
Wash the rack of lamb, pat dry and season with salt and pepper.
Heat a pan with olive oil and sear the rack of lamb on both sides until it has a golden crust.
Place the rack of lamb in a preheated baking tin and cook in a preheated oven at 180°C for about 20 minutes, depending on the desired doneness.
Preparation 2:
Wash, clean and halve the Brussels sprouts. Cook the Brussels sprouts in a pan of salted water for about 8-10 minutes until they are al dente. Then drain and set aside.
Finely slice or chop the red cabbage and place in a large bowl. Halve the pomegranate and carefully remove the seeds. Peel the oranges and cut into fillets.
Preparation 3:
Arrange the cooked Brussels sprouts on the bed of red cabbage.
Sprinkle the pomegranate seeds and orange fillets over the Brussels sprouts.
Remove the cooked rack of lamb from the oven, cut into slices and place on the bed of Brussels sprouts and garnish with rosemary.
We recommend serving with a glass of Pinot Noir.
