Hands-on time 30 min, plus marinating
This Middle Eastern-inspired lamb cutlet recipe is marinated in a mixture of pomegranate molasses, fresh herbs, garlic and olive oil.
Nutritional info per serving
Fat 21g (6.5g saturated)
Carbohydrates 31.6g (9g sugars)
3 tbsp pomegranate molasses
small bunch of fresh parsley
small bunch of fresh coriander
3 tbsp olive oil
4 garlic cloves
juice of 1 lemon
1 tsp salt
8 lamb cutlets
600g jersey royals
a handful of chopped parsley
small bunch of snipped fresh chives
1. In a mini food processor, whizz the pomegranate molasses, parsley, coriander, 2 tbsp olive oil, garlic, lemon juice and salt. (Or grind in a pestle and mortar.) Drizzle over the lamb cutlets, toss to coat thoroughly, then leave to marinate for 10 minutes.
2. Bring a large pan of salted water to the boil and cook the jersey royals for 10-15 minutes until tender. Drain. Heat the grill to high, put the cutlets on a wire rack and drizzle over any leftover marinade. Grill for 10-12 minutes, turning halfway through, until slightly charred and still a little pink inside. Cover with foil until ready to serve.
3. Drizzle the potatoes with 1 tbsp olive oil, season and stir through the parsley and chives. Serve with the cutlets.
Source: Delicious Magazine