This simple, delicious recipe is ideal for Rosh Hashanah as it uses pomegranate molasses and honey. I make it with the small cutlets of a French trimmed rack of lamb, which are tender and take minutes to cook. However, you can use larger cutlets, in which case sear them on the stove first and finish them in the oven for 10-15 minutes.
Serves: 4 as a main course
Preparation: 10 minutes + marinate overnight
Cooking: 5-10 mins
Ingredients
● 30g fresh mint, leaves and small stalks
● 30g parsley, leaves and small stalks
● 1 chilli, deseeded
● 2 garlic cloves
● 4 tbsp pomegranate molasses
● 100ml oil
● 1 tbsp honey
● 1 tsp salt
● 1 kg rack of lamb, French trimmed and cut into individual cutlets
To decorate
● 200g pomegranate seeds
● 50g chopped pistachio nuts (optional)
Method
● Wash the herbs and blend them with the chilli, garlic, pomegranate molasses, oil, honey and salt in a blender or food processor.
● Put the lamb cutlets in a non-metal dish and pour over the marinade. Mix well, cover and marinate in the fridge for a minimum of 6 hours or overnight. Mix once or twice while marinating.
● Remove the cutlets from the fridge 30 minutes before you want to cook them.
● Warm up a large non-stick frying pan and once hot, add the cutlets into one layer. If they don't fit cook them in batches. Cook each side for 2-3 minutes for medium rare or 5 minutes for well done.
● Place the cutlets in a warm serving platter and scatter with the pomegranate seeds and pistachios.
● If you have any marinade over, bring it to a boil in a small saucepan and simmer it for a few minutes and serve it as gravy.
● If you would rather cook the rack whole, sear it on a frying pan and finish cooking it in the oven at 190°C for 15-20 minutes. Serve the gravy on top.
