Marinated lamb cutlets with pomegranate made a delicious, vibrant way to have lamb with plenty of flavour and texture. Perfect in the summer months on a bed of salad leaves, each lamb cutlet is tender and packed with flavour thanks to the marinade.
- 12 lamb cutlets
- 2tbsp pomegranate molasses
- 150ml pomegranate juice
- 2tsp runny honey
- 2 garlic cloves, crushed
- 1tbsp Baharat spice blend
- ½tsp dried mint
- ½tsp sumac
- ½ cucumber, sliced
- 100g radishes, sliced
- 70g Chard salad mix
- handful pomegranate seeds
Marinate the lamb in the pomegranate molasses, juice, honey and garlic. Leave for at least 1hr.
Heat a frying pan until very hot, then sear the meat on both sides for 3-4 mins, or until cooked to your liking (finish in the oven if you like your meat to cook completely through). Pour the marinade ingredients into a small pan and bubble for 4-5 mins.
Mix the spice blend with the dried mint and sumac. Scatter the salad ingredients onto a platter. Toss the cooked lamb with the spice mix, then arrange on top of the salad. Drizzle over the dressing and pomegranate seeds.
Top tip for making Marinated lamb cutlets with pomegranate
Marinade your lamb cutlets ahead of cooking for intense flavour.