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Moroccan-style lamb cutlets with rose and pomegranate
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Prep Time:
40 minutes
Cook Time:
11 minutes
Total Time:
51 minutes
Lamb cutlets dazzled with vibrant pomegranate for a tangy twist.
Ingredients:
  • 40.00 ml ras el hanout (Moroccan spice mix)
  • 80ml olive oil
  • 12 French-trimmed lamb cutlets
  • 200g couscous
  • Zest and juice of 1/2 lemon
  • 150ml chicken style liquid stock
  • 60ml pomegranate molasses
  • 20.00 gm caster sugar
  • 35g pistachio
  • 125.00 ml chopped mint leaves, plus extra leaves to serve
  • Seeds of 1 pomegranate
  • 2 tsp rosewater
Instructions:
  • Mix 1 1/2 tablespoons of ras el hanout with 1/4 cup of oil in a bowl. Coat the cutlets in the mixture, then let them marinate for 30 minutes.
  • In a heatproof bowl, mix couscous, lemon zest, the rest of the ras el hanout, and 1 teaspoon of salt. Pour in 1 cup (250ml) of boiling water, then cover with a tea towel and let sit for 5 minutes.
  • In a saucepan, gently mix stock, molasses, and sugar over low heat until the sugar dissolves. Let it simmer for 3 minutes until it thickens. Keep warm.
  • Preheat a barbecue or chargrill pan to medium-high heat. Cook cutlets for 1 minute on each side, rotating halfway through. Remove from heat and let rest for 5 minutes before serving.
  • Gently separate couscous grains with a fork. Mix in pistachios, chopped mint, and half of the pomegranate seeds. Combine lamb resting juices with sauce, rosewater, and 1 tablespoon of olive oil. Brush mixture over lamb. Serve with couscous, garnished with extra mint and remaining pomegranate seeds.

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