Honey, Chilli and Pomegranate-glazed Lamb Cutlets

This is sweet, sour and pretty as a picture because of the pomegranate seeds. If you can’t find pomegranate molasses use lemon juice instead – it’s not quite the same, but pomegranate molasses is used for its sourness so lemon juice will work as a substitute.

Serves 4


For the marinade
120ml olive oil
1½ tbsp clear honey
2 garlic cloves, crushed
1 tsp ground chilli
1 lemon, juice
2½ tbsp pomegranate molasses
salt and pepper
8 lamb cutlets
To serve
2 tbps roughly chopped coriander
½ pomegranate, seeds


Mix everything for the marinade together in a shallow dish. Add the cutlets and turn to coat. Cover with clingfilm and chill overnight.

Lift the cutlets out of the marinade and barbecue for 4–6 minutes each side, depending on how you like your lamb.

Place the cutlets on a serving platter and scatter with the coriander and pomegranate seeds. Serve immediately.


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