Roasted aubergine with pomegranates & parsley
Flavoursome and tender, this makes a lovely accompaniment to grilled meat
Grilled marinated lamb cutlets
- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp pomegranate molasses
- juice ½ lemonplus wedges to serve
- 1 tbsp olive oil
- 1 tsp chilli powder
- 4-6 lamb cutletsdepending on size
- 2 tbsp Greek yogurt
Nutrition: per serving
- kcal635
- fat50g
- saturates24g
- carbs9g
- sugars9g
- fibre0g
- protein38g
- salt0.4glow
Method
step 1
Mix together the pomegranate molasses, lemon juice, olive oil and chilli powder, then toss the cutlets in it. Cover and leave in a cool place for 2-3 hrs.
step 2
When you are ready, heat the grill to high. Lift the cutlets out of the marinade and scrape what is left into a bowl. Mix the yogurt into the leftover marinade and add 1 tsp salt. Brush some of the mix over the cutlets on both sides and place on the grill tray – make sure it’s about 5cm below the grill. Cook for 2-3 mins each side, brushing with additional yogurt mix when turning. The cutlets should be browned and just beginning to scorch. Serve with lemon wedges.
