Moroccan lamb cutlets
- January 2008
- 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
- Mix the lamb, pomegranate molasses, garlic and cumin in a bowl. Cover and set aside to marinate for a few minutes.
- 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.
- Heat a frying or griddle pan over a medium heat. Season the lamb cutlets and cook for 1-2 minutes each side.
- 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.
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