Pomegranate Glazed Lamb Cutlets with Couscous Salad
Juicy lamb cutlets glazed with pomegranate molasses, served with a fresh herby couscous salad. A vibrant, flavour-packed meal perfect for entertaining.
Ingredients
- 12 lamb cutlets
- 1 TBS extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- ¼ tsp ground allspice
- ¼ tsp ground cinnamon
- ¼ tsp cracked black pepper
- 1 tsp salt or to taste
- 1 garlic clove finely grated
Pomegranate Glaze
- 1 TBS pomegranate molasses
- 1 TBS honey
Couscous Salad
- 1 cup couscous
- 300 mL hot water
- ½ tsp salt
- 1 TBS extra virgin olive oil
- ¼ cup fresh parsley finely chopped
- ¼ cup fresh mint finely chopped
- 2 spring onions thinly sliced
- 1 cucumber diced
- ½ red capsicum finely diced
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and pepper to taste
- 1 TBS slivered almonds
- ¼ cup crumbled feta cheese
- ¼ cup pomegranate arils plus more to garnish
Instructions
Marinate the Lamb
- In a large bowl, combine the cumin, paprika, allspice, cinnamon, black pepper, and salt. Add the garlic and olive oil to form a paste. Rub the spice mixture all over the lamb cutlets and let marinate for at least 15 minutes, or refrigerate for a few hours for deeper flavour.
Prepare the Couscous Salad
- Place couscous in a heatproof bowl with ½ tsp salt. Pour over hot water, cover, and let sit for 5 minutes. Fluff with a fork and stir through the olive oil, herbs, spring onion, cucumber, capsicum, lemon zest and juice. Season to taste with salt and pepper. Chill in the fridge until ready to serve. Fold in almonds, feta, and pomegranate arils just before serving.
Made the Pomegranate Glaze
- In a small bowl, whisk together the pomegranate molasses and honey until smooth.
Cook the Lamb
- Heat a grill pan or barbecue over medium-high heat. Cook the lamb cutlets for 2-3 minutes per side, depending on thickness and preferred doneness. In the final 30 seconds of cooking, brush both sides with the glaze, allowing it to caramelise slightly.
Serve
- Arrange couscous salad on a serving platter or individual plates. Top with the glazed lamb cutlets and garnish with extra herbs or pomegranate arils for a festive finish.
