Glazed lamb cutlets with Moroccan carrot and tahini purée recipe

By Alice Hart

  1. Makes 20
  2. Ready in 30 minutes
  3. Rating

These Moroccan-inspired lamb cutlets make wonderful, impressive-looking canapés.

tried and tested
Glazed lamb cutlets with Moroccan carrot and tahini purée


  1. 20 lamb cutlets, French trimmed (see tip)
  2. 2 tbsp pomegranate molasses (from Sainsbury’s and Middle Eastern shops)
  3. 2 garlic cloves, crushed
  4. 1 tbsp cumin seeds
  5. 300g carrots, scrubbed and sliced
  6. 2 tbsp tahini (sesame seed paste, from major supermarkets)
  7. 1 tsp honey
  8. Small handful fresh flatleaf parsley, chopped, plus extra sprigs for garnishing
  9. Seeds of 1/2 pomegranate


  1. 1. Mix the lamb, pomegranate molasses, garlic and cumin in a bowl. Cover and set aside to marinate for a few minutes.
  2. 2. Put the carrots and a pinch of salt in a pan and cover with water. Bring to the boil and simmer for 10 minutes, until tender. Drain and put in a processor with the tahini, honey and parsley. Whizz to a purée and season.
  3. 3. Heat a frying or griddle pan over a medium heat. Season the lamb cutlets and cook for 1-2 minutes each side.
  4. 4. Put the lamb cutlets on a platter, top with a little carrot purée, a sprig of parsley and a sprinkling of pomegranate seeds.

Chef's tip

French-trimmed lamb cutlets have all the extra fat and sinew on the bone trimmed away to leave a neat ‘eye’ of meat, perfect for one-bite canapés.


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