By Jane Curran
Lamb is a classic dish that always feels really special even if it’s just something you’ve cooked up in a hurry, and this lamb recipe is a great way to cook lamb cutlets any night of the week if you want something super speedy but really tasty. They look really impressive, so serve them up at a dinner party and no one need know how easy this recipe actually is.
Pomegranate molasses is a rich syrup that’s used in traditional Middle Eastern cooking and helps give this lamb recipe a really nice sweetness. Plus with the addition of fresh pomegranate seeds too, it’s got a lovely crunch with the sweetness too.
Pomegranate seeds are really low in calories but are a great source of fibre, vitamin C, vitamin A and vitamin K as well as a whole host of other vitamins and antioxidants. Pomegranates have great anti-inflammatory properties too and can help protect against diseases like cancers and Alzheimer’s.
If you’re looking for a really easy but quick lamb recipe to serve up on a week night, or want something simple you can throw together for friends, try this lamb recipe. It’s full of flavour and juicy lamb meat but really doesn’t take much effort to cook – so you’ll have more time to relax! This recipe serves six people and is ready in only 15 minutes, so it’s a really quick one to make.
HOW TO MAKE LAMB CUTLETS WITH POMEGRANATE AND MINT
- Heat the grill to high and grill the cutlets for 4-5 minutes on both sides. Season well and sprinkle over the pomegranate seeds, pomegranate molasses and mint.
- 12 lamb cutlets, trimmed
- 2-3 tbsp pomegranate seeds
- pomegranate molasses, to drizzle
- large handful mint leaves, chopped
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