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Griddled lamb with pomegranate molasses, herbs and honey

Ideal for Rosh Hashanah as it uses pomegranate molasses and honey.

September 15, 2014 12:07
11092014 Silvia N RH Lamb chops 3

By

Silvia Nacamulli,

Silvia Nacamulli

1 min read

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