Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

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


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.

Read more Read less


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

Don't miss our spring eBook sale!


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.

Comments are closed.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Grill it with Levi: 101 Reggae Recipes for Sunshine and Soul

Close menu