Marinated lamb cutlets with pomegranate Recipe

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10 min


10 min

Marinated lamb cutlets with pomegranate made a delicious, vibrant way to have lamb with plenty of flavour and texture. Perfect in the summer months on a bed of salad leaves, each lamb cutlet is tender and packed with flavour thanks to the marinade.


  • 12 lamb cutlets
  • 2tbsp pomegranate molasses
  • 150ml pomegranate juice
  • 2tsp runny honey
  • 2 garlic cloves, crushed
  • 1tbsp Baharat spice blend
  • ½tsp dried mint
  • ½tsp sumac
  • ½ cucumber, sliced
  • 100g radishes, sliced
  • 70g Chard salad mix
  • handful pomegranate seeds


  • Marinate the lamb in the pomegranate molasses, juice, honey and garlic. Leave for at least 1hr.

  • Heat a frying pan until very hot, then sear the meat on both sides for 3-4 mins, or until cooked to your liking (finish in the oven if you like your meat to cook completely through). Pour the marinade ingredients into a small pan and bubble for 4-5 mins.

  • Mix the spice blend with the dried mint and sumac. Scatter the salad ingredients onto a platter. Toss the cooked lamb with the spice mix, then arrange on top of the salad. Drizzle over the dressing and pomegranate seeds.

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Top Tip

Marinade your lamb cutlets ahead of cooking for intense flavour.