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Spiced lamb cutlets
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3 tbsp pomegranate molasses
½ tsp chilli powder
1½ tbsp Cooks’ Ingredients Ras El Hanout
½ tsp sea salt
4 x packs Waitrose 2 Hand Cut Welsh Lamb Cutlets
300g natural yogurt
½ x 25g pack mint, leaves only, finely chopped, plus extra leaves to serve
½ tbsp honey
Wholemeal flat bread, to serve
1. In a large bowl, mix together the pomegranate molasses, chilli powder, ras el hanout and sea salt. Add the lamb cutlets and turn to coat. Cover and leave to marinate for 30 minutes, or place in the fridge for up to 12 hours.
2. Coarsely grate the cucumber then place in a clean towel, gather up the ends and squeeze over the sink to remove the excess liquid. Mix the yogurt with the strained cucumber, chopped mint and honey. Season and set aside.
3. When ready to serve, preheat the grill to its highest setting. Place the cutlets on a foil-lined grill pan and cook, in batches if necessary, for 3 minutes on each side for rare and 5-6 minutes for medium-well done. Leave to rest in a warm place for at least 5 minutes. Scatter with whole mint leaves and serve with a bowl of the cucumber yogurt and wholemeal flat bread.
Typical values per serving:
(excluding flat bread)
This recipe was first published in Tue Dec 20 10:20:00 GMT 2016.