Lunch

Pan-Seared Lamb Shoulder Steaks with Charred Eggplant & Pomegranate Molasses Glaze

Name: Pan-Seared Lamb Shoulder Steaks with Charred Eggplant & Pomegranate Molasses Glaze
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 lamb shoulder steaks, 200g each, ~2cm thick; 1 large globe eggplant; 120ml pomegranate molasses; 60ml lamb or chicken stock; 30g unsalted butter; 60ml Greek yogurt; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp Aleppo pepper; ¼ tsp ground cinnamon; 1 garlic clove, minced; 1 tbsp pomegranate seeds; 1 tbsp flat-leaf parsley, chopped; sea salt & black pepper; 3 tbsp olive oil

Thick-cut lamb steaks develop a mahogany crust while eggplant chars into smoky submission. A glossy pomegranate reduction ties it all together—technique-heavy, deeply savory, unforgettable.

516calper serving 7gprotein 46gcarbs 35gfat 12min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this