Summary

Ingredients

• 4 fillet (s) (lamb fillets, 70 g each)
• 1 teaspoon pepper
• 1 bunch thyme, fresher
• 2 tablespoon olive oil
• 1 tablespoon pine nuts
• 0.5 ½ pomegranate
• 200 ml cherry juice
• 1 teaspoon oregano, dried
• 2 tablespoon grenadine
• 0.5 teaspoon ½ sugar

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Instructions

1. Remove the skin and fat from the lamb fillets, pat dry. Rinse the thyme and shake dry. Put 4 small twigs aside. Remove the remaining thyme leaves. Finely chop half, mix with 1/2 teaspoon pepper and 1 tablespoon oil. Marinate the lamb fillets for approx. 30 minutes.
2. Meanwhile, roast the pine nuts in a pan. Remove approx. 3 tablespoon pomegranate seeds from the fruit. Mix 3 tablespoons of cherry juice with cornstarch and set aside. Heat the remaining juice with 1/2 teaspoon of green pepper, oregano and pomegranate syrup and simmer for 10 minutes.
3. Stir the starch into the juice, simmer the sauce for 1 - 2 minutes. Remove from heat and strain the sauce through a sieve, add sugar to taste. Add the pomegranate seeds and thyme leaves.
4. Fry the lamb fillets in the remaining oil for approx. 2 minutes on each side, remove and let rest briefly. Slice the meat diagonally, season with salt and pepper. Serve with the sauce. Sprinkle with roasted pine nuts and decorate with sprigs of thyme.