Lamb fillet with pomegranate and cherry sauce

Ingredients for 4 servings:

• 4 fillets (lamb fillets, 70 g each)
• 1 tsp pepper
• 1 bunch thyme, fresh
• 2 tbsp olive oil
• 1 tbsp pine nuts
• ½ pomegranate
• 200 ml cherry juice
• 1 tsp oregano, dried
• 2 tbsp grenadine
• ½ tsp sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

festive and exotic

Remove any skin and fat from the lamb fillets and pat dry. Rinse and shake the thyme dry. Set aside 4 small sprigs. Strip the remaining thyme leaves. Finely chop half, mix with 1/2 teaspoon of pepper and 1 tablespoon of oil. Marinate the lamb fillets in this mixture for about 30 minutes. Meanwhile, toast the pine nuts in a pan. Remove about 3 tablespoons of pomegranate seeds from the fruit. Mix 3 tablespoons of cherry juice with the cornstarch and set aside. Heat the remaining juice with 1/2 teaspoon of green pepper, oregano, and pomegranate syrup and simmer for 10 minutes. Stir the mixed cornstarch into the juice and simmer the sauce for 1-2 minutes. Remove from the heat and strain the sauce through a sieve, seasoning with sugar. Add the pomegranate seeds and thyme leaves. Fry the lamb fillets in the remaining oil for about 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 toasted pine nuts and garnish with thyme sprigs.