Prep Time 30 min | Cook Time 20 min | Total Time 50 min
Ingredients
- 1 kg good quality Lamb Cutlets, fat trimmed.
For the marinate
- 1 brown onion
- 2-3 garlic cloves
- 2 teaspoons plain greek yogurt
- 1/2 teaspoon fine sea salt
- a pinch of fine ground black pepper
For the molasses mixture
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons pomegranate molasses (Yossra used the CORTAS brand)
- 1 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dukkah Mixture, extra 1/4 cup for serving (available in middle-eastern shops and most supermarkets now)
To serve
- a big bunch of fresh parsley leaves
- 1/4 cup of Dukkah mixture to coat the lamb cutlets with.
Instructions
- Blend onion and garlic in a small blender until very smooth and watery. Transfer mixture to a large bowl.
- Add yogurt, salt and pepper to the mixture in the bowl and mix well.
- Then add the lamb cutlets to the bowl and mix them well with the marinate, until all coated.
- cover and leave in the fridge for at least 30 mins.
- Prepare the molasses mixture by adding all it's ingredients in a small bowl. Leave aside.
- When lamb cutlets are ready, wipe off the excess marinate from the cutlets using a paper towel. (don't worry about the flavours when wiping off the excess marinate, as the cutlets should have already soaked up the flavours during marinating)
- Place Lamb cutlets neatly on an oven tray lined with baking paper to catch any mess.
- Start brushing the cutlets with the molasses mixture on one side, turn each cutlet and brush the other side until all cutlets are coated well.
- Start heating up an indoor grill pan or a charcoal grill until very hot.
- Cook the lamb cutlets on the hot grill, 2-3 mins on each side for a medium cooked cutlet, which is pink and tender from the inside, and 3-4 minutes on each side if you like it cooked a little more.
- Transfer cutlets to a plate and cover with aluminium foil for at least 3 mins to rest.
- Dip the cutlets in extra dukkha mixture and serve on a bed of fresh parsley leaves.
- Delicious when served with some fresh flat bread and some Hummus or Tahini dip.
Recipe is by Yossra from A Foodie's Affair for Supabarn stores (2017).