Coriander And Pomegranate Lamb Cutlets With Jersey Royals Recipe

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Coriander and pomegranate lamb cutlets with jersey royals Coriander and pomegranate lamb cutlets with jersey royals Recipe

Serves 4
Hands-on time 30 min, plus marinating

This Middle Eastern-inspired lamb cutlet recipe is marinated in a mixture of pomegranate molasses, fresh herbs, garlic and olive oil.

Nutritional informasi per serving

Calories 450kcals
Fat 21g (6.5g saturated)
Protein 33.9g
Carbohydrates 31.6g (9g sugars)
Fibre 3.1g
Sal t1.6g


3 tbsp pomegranate molasses
small bunch of fresh parsley
small bunch of fresh coriander
3 tbsp olive oil
4 garlic cloves
juice of 1 lemon
1 tsp salt
8 lamb cutlets
600g jersey royals
a handful of chopped parsley
small bunch of snipped fresh chives


1. In a mini food processor, whizz the pomegranate molasses, parsley, coriander, 2 tbsp olive oil, garlic, lemon juice and salt. (Or grind in a pestle and mortar.) Drizzle over the lamb cutlets, toss to coat thoroughly, then leave to marinate for 10 minutes.

2. Bring a large pan of salted water to the boil and cook the jersey royals for 10-15 minutes until tender. Drain. Heat the grill to high, put the cutlets on a wire rack and drizzle over any leftover marinade. Grill for 10-12 minutes, turning halfway through, until slightly charred and still a little pink inside. Cover with foil until ready to serve.

3. Drizzle the potatoes with 1 tbsp olive oil, season and stir through the parsley and chives. Serve with the cutlets.

Source: Delicious Magazine

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