Moroccan lamb cutlets

Moroccan lamb cutlets

  • Makes 20
  • Ready in 30 minutes
  • Easy
These Moroccan-inspired lamb cutlets make lovely canapés, sure to impress at your next dinner party.

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INGREDIENTS

  • 20 lamb cutlets, French trimmed (see tip)
  • 2 tbsp pomegranate molasses (from Sainsbury’s and Middle Eastern shops)
  • 2 garlic cloves, crushed
  • 1 tbsp cumin seeds
  • 300g carrots, scrubbed and sliced
  • 2 tbsp tahini (sesame seed paste, from major supermarkets)
  • 1 tsp honey
  • Small handful fresh flatleaf parsley, chopped, plus extra sprigs for garnishing
  • Seeds of ½ pomegranate

METHOD

  1. Mix the lamb, pomegranate molasses, garlic and cumin in a bowl. Cover and set aside to marinate for a few minutes.
  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. Heat a frying or griddle pan over a medium heat. Season the lamb cutlets and cook for 1-2 minutes each side.
  4. Put the lamb cutlets on a platter, top with a little carrot purée, a sprig of parsley and a sprinkling of pomegranate seeds.
  • 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.

From January 2008

Main Ingredients:

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