Moroccan lamb cutlets

Name: Moroccan lamb cutlets
Yield: Makes 20
Cuisine: Moroccan recipes
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

Published: 31 Dec 07
Updated: 18 Mar 24

Test kitchen approved

These Moroccan-inspired lamb cutlets make lovely canapés, sure to impress at your next dinner party.

Makes 20
Ready in 30 minutes

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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

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.

Recipe from January 2008 Issue

delicious. tips

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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Moroccan lamb cutlets

Ingredients

Method

delicious. tips

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