Honey, Chilli and Pomegranate-glazed Lamb Cutlets

Make these easy sweet, sour and sticky lamb cutlets for dinner tonight. By leaving the cutlets to marinate over night, the flavour will be deeply intense and delicious.

Grill it with Levi: 101 Reggae Recipes for Sunshine and Soul
101 flavour-packed recipes from Levi Roots
Fresh and nutritious dishes with a Jamaican twist
Perfect your grilling skills with Levi's easy-to-follow steps


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.


See more recipes »

More Recipes by Levi Roots

See more recipes »

More Recipes from Grill it with Levi: 101 Reggae Recipes for Sunshine and Soul