Moroccan Lamb Cutlets with Pomegranate & Mint
January 18, 2016 | Serves 4
- 8 Lamb Cutlets
- 2 Teaspoons of Ground Cumin
- 1 Teaspoon of Paprika
- 1/2 Teaspoon of Cinnamon
- 1/2 Teaspoon of Garam Masala
- 1/2 Teaspoon of Chili Flakes
- Pinch of Coarse Salt
- 2 Cloves of Garlic, Minced
- 1 Tablespoon of Olive Oil
- 5g of Fresh Mint
- 2 Tablespoons of Pomegranate Seeds
I was a late bloomer with lamb, never making it myself and never ordering it when out. Those days are long gone! Lamb is one of my favourite meats at the moment, I make it all the time. I think it has more natural flavour than any other meat and when served on the bone like this it’s finger licking, bone picking good. This is such an easy, fool proof and flavour packed way to prepare it. You can have the whole thing on the table in 15 minutes! The sweet pop of the pomegranates taste amazing with the juicy spiced lamb and the fresh mint sprinkled on top gives it extra oomph.
Combine all of the spices and salt in a bowl. Place the lamb cutlets on a piece of parchment paper and sprinkle the spice mix all over them to coat, flip them over and repeat.
Heat a grill pan on medium heat and add in the olive oil and garlic. When the pan is hot, add the lamb chops and cook for about 3-5 minutes on each side.
Leave the lamb to rest on a serving board. Roughly chop the mint . Sprinkle the mint and pomegranate over the lamb before serving.