Pomegranate Glazed Lamb Cutlets
Ingredients
- 8 lamb cutlets
- 2 tbsp homemade pomegranate molasses (see recipe)
- 1 tbsp Dijon mustard
- 2 tbsp extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup labneh
- Fresh parsley, chopped, for garnish
- Pomegranate arils, for garnish
Method
- In a small bowl, combine the homemade pomegranate molasses and Dijon mustard. Whisk in the olive oil until smooth. Season with salt and pepper.
- Brush the lamb cutlets with the pomegranate glaze mixture and allow them to marinate for 10–15 minutes.
- Heat a grill or grill pan over medium-high heat. Once hot, place the lamb cutlets on the grill and cook for 3–4 minutes per side, basting the lamb with the glaze while cooking.
- To baste, use a brush or spoon to apply the pomegranate glaze to the cutlets every minute or so, being careful not to burn the glaze. If necessary, lower the heat to avoid charring the glaze before the lamb is done
- Once the lamb cutlets are cooked to your liking, remove them from the heat and allow them to rest for a few minutes.
- While the lamb rests, spread the labneh evenly onto a serving platter.
- Arrange the glazed lamb cutlets on top of the labneh and garnish with fresh chopped parsley and pomegranate arils.
- Drizzle with pomegranate molasses before serving.
Serving Suggestions
Pair with flatbread or pita for a delicious Mediterranean-inspired meal.
