Gastronomixs

Lamb jus with pomegranate

A delicious jus with the characteristic sweet and sour tones from the Middle East.

Makes approximately 400ml.

Lamb jus with pomegranate

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

100

g

onion, finely chopped

1

clove

garlic, finely chopped

20

g

butter

1

litre

pomegranate juice

6

 

dried roses

1

litre

lamb glace

As needed:

 

cornflour

As needed:

 

red wine vinegar

As needed:

 

salt and pepper

Preparation method

  • Gently fry the onion and garlic in the butter in a saucepan on low heat.
  • Deglaze with the pomegranate juice and add the dried roses.
  • Gently reduce the pomegranate juice to approximately 200ml.
  • Pass through a sieve to remove the onion, garlic, and roses.
  • Next, pour in the lamb glace and reduce until you have obtained the thickness of a jus.
  • Use a little cornflour to thicken the jus if needed.
  • Season the jus to taste with a little red wine vinegar and salt and pepper.

Serving suggestions

  • Delicious in a composition with components of beef, coriander, and ras el hanout.
  • Perfect with lamb, pistachio, and red onion.
  • Combines well with monkfish, couscous, and sweet pepper.

Previous page