Grilled Marinated Lamb Cutlets

The pomegranate molasses marinade gives lamb a delicious stickiness and a distinct zingy flavour

• Cooking Time Prep 5 mins
  Cook 6 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  635

• Protein

  38g

• Carbs

  9g

• Fat

  50g

• Saturates

  24g

• Fibre

  0g

• Sugar

  9g

• Salt

  0.4g

Ingredients

• 2 tbsp pomegranate molasses
• juice ½ lemon, plus wedges to serve
• 1 tbsp olive oil
• 1 tsp chilli powder
• 4-6 lamb cutlets, depending on size
• 2 tbsp Greek yogurt

Directions

1. Mix together the pomegranate molasses, lemon juice, olive oil and chilli powder, then toss the cutlets in it. Cover and leave in a cool place for 2-3 hrs.
2. When you are ready, heat the grill to high. Lift the cutlets out of the marinade and scrape what is left into a bowl. Mix the yogurt into the leftover marinade and add 1 tsp salt. Brush some of the mix over the cutlets on both sides and place on the grill tray-make sure it's about 5cm below the grill. Cook for 2-3 mins each side, brushing with additional yogurt mix when turning. The cutlets should be browned and just beginning to scorch. Serve with lemon wedges.

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