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.
From the book
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
Introduction
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.
Ingredients
| 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 |
Method
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.
