Usuba
Roasted Lamb with Brussels Sprouts
Tender lamb marinated in oriental spices and baked with vegetables. Served with yogurt sauce, crispy Brussels sprouts leaves, and pomegranate seeds.
- Total
- 120 min
- Standard serving
- 245.1 g
Ingredients
Total 25- Lamb shanks
160 g - Olive oil
6.67 ml≈ 1.5 tsp - Gingerмолотый
0.368 g - Ground cumin (zira)
0.298 g - Ground white pepper
0.07 g - Ground coriander
0.075 g - Paprikaмолотый
1.755 g≈ 1/3 tsp - Sumac
0.683 g - Mintсушеный
0.21 g - Oreganoсушеный
0.158 g - Shallot
0.67 g - Garlic
1.2 g - Cilantro
2 g≈ 2 tbsp - Parsley
2 g≈ 1 stalk - Greek yogurt
20 ml≈ 1.5 tbsp - Mint0.67 g≈ 2/3 tsp
- Green onion
0.67 g≈ 1/2 tsp - Tahini
0.368 g - Lemon
1.5 g - Brussels sprouts
10.05 g≈ 2/3 pcs - Pomegranates
7.5 g≈ 2.5 tsp - Sugar
0.28 g - Salt
to taste - Water
13.33 ml≈ 1 tbsp - Sherry
13.33 ml≈ 1 tbsp
Instructions
- 1
Step 1
Mix cumin, paprika, sumac, oregano, coriander, dried mint, ginger, white pepper, sugar, and salt in a large bowl. Add minced garlic, chopped cilantro, and olive oil. Mix well.
- 2
Step 2
Place the lamb in a baking dish or on a baking sheet. Evenly distribute the spice mixture over the meat. Cover and let marinate in the refrigerator for 1.5 to 8 hours.
- 3
Step 3
Send the lamb to a preheated oven at 180 °C for 15 minutes.
- 4
Step 4
Remove the lamb from the oven. Pour in water and sherry. Cover with foil, make several holes in it and return to the oven at 160 °C for 1.5 hours.
- 5
Step 5
Remove the lamb from the oven and let it rest.
- 6
Step 6
Mix Greek yogurt with tahini, salt, pepper, lemon zest, and juice from half a lemon. Add finely chopped shallots, garlic, cilantro, parsley, and fresh mint. Drizzle with a splash of olive oil and mix well.
- 7
Step 7
Remove the meat from the bones and cut into large pieces. Add some sauce from the baking pan and mix.
- 8
Step 8
Separate the Brussels sprouts into individual leaves. Blanch them in a saucepan with a small amount of water and salt. Drain onto a colander with ice to stop the cooking process.
- 9
Step 9
Coat the bottom of the plate with yogurt sauce. Arrange the meat, sprinkle with green onions, garnish with cabbage leaves and pomegranate seeds.
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