This dish is a colourful masterpiece and will leave you not knowing where to start eating, so serve on decorative plates and in pretty bowls to do it justice! A great main course for any dinner party or addition to any buffet, you can be sure adults and kids alike will enjoy, and this dish will become a household favourite. Alternatively, it could be great for an avant-garde Sunday lunch, especially in those summer months when having the oven on for hours on end is far from ideal, or you simply just don't fancy a hot roast. Finish it off with a glass of red wine to enhance the spices and meat flavours perfectly.
1. Heat the grill to medium. In a bowl, mix the lamb with the pomegranate molasses and harissa, and season generously. Spread out on to a tray lined with oiled foil. Grill the cutlets for 15 minutes, turning halfway through the cooking time.
2. Put the bulgar wheat and stock into a saucepan. Bring to the boil, reduce to a simmer and cook for 10-12 minutes. Strain and toss with the tomatoes, spring onions, sherry vinegar and olive oil. Stir through the herbs and season. Serve the cutlets with the bulgar wheat and labneh.
- 8-12 lamb cutlets
- 2tbsp pomegranate molasses
- 3tbsp harissa paste
- 250g dried bulgar wheat
- 600ml vegetable stock
- 200g cherry tomatoes, quartered
- 4 spring onions, sliced
- 1tbsp sherry vinegar
- 2tbsp olive oil
- 2tbsp chopped mint
- 3tbsp chopped ﬂat-leaf parsley
- 100g labneh (Middle Eastern yogurt) or natural yogurt