Dinner

Braised Lamb Shoulder Steak with Saffron-Pomegranate Jus, Roasted Baby Turnips & Crispy Sage Crumb

Name: Braised Lamb Shoulder Steak with Saffron-Pomegranate Jus, Roasted Baby Turnips & Crispy Sage Crumb
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 2 servings
Ingredients: 2 lamb shoulder steaks (about 250g each, 2.5cm thick); 2 medium carrots, cut into 4cm batons; 200g baby turnips, halved if large; 1 onion, quartered; 4 garlic cloves, smashed; 4 whole cloves; 2 bay leaves; 1 cinnamon stick; 400ml beef stock or lamb stock; 3 tbsp pomegranate molasses; 1 tsp honey; 1 pinch saffron threads (about 15 threads); 2 tbsp red wine or pomegranate juice; Sea salt and freshly ground black pepper; 2 tbsp olive oil; 40g fresh sage leaves; 40g sourdough, torn; 20g unsalted butter; Pomegranate seeds for garnish; Fresh pomegranate juice (optional, for finishing)

A thick-cut lamb shoulder steak braised low and slow until succulent, glazed with a glossy saffron-pomegranate jus that gleams like rubies. Served with caramelized baby turnips and crispy sage breadcrumb dukkah that adds textural contrast and herbaceous warmth.

486calper serving 9gprotein 60gcarbs 24gfat 10min prep 75min 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