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Honey, Chilli and Pomegranate-glazed Lamb Cutlets
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
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Introduction from Levi Roots
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
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.
Reviews
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