Spiced Lamb Cutlets, Pomegranate, Walnut, Red Onion and Mint

This Persian inspired dish is so quick to make, pretty healthy and plays on all sorts of taste and flavour sensations


  • 6 lamb cutlets per person (excess fat removed or better still french trimmed - keep the trimming/s for a lamb stew or mince)
  • a little olive oil
  • a little sea salt

  • 150-200 ml cup good reduced chicken stock
  • 3 tblsp pomegranate molasses
  • 1 tblsp castor sugar
  • 1/2 lemon juiced & zested
  • 75 ml light olive oil
  • 1 medium red onion, diced
  • spices: (1 tsp ground allspice, ¼ tsp nutmeg, 2 tsp chilli flakes, 1 tsp ground cumin, 2 tsp whole coriander seeds)
  • 1/2 tsp salt or add to your preference
  • 50-100 g of fresh or, ideally really fresh, wet walnuts, skin removed and slightly crushed in a mortar & pestle
  • splash finishing olive oil
  • 2tsp rose water
  • good of handful fresh mint leaves - finely sliced on an angle at the last minute

Winter salad
  • chicory, watercress, radicchio & frisee
  • chick peas, tinned - drained & rinsed (optional)


  1. Preheat a griddle pan until it’s nice and hot.
  2. Rub a little olive oil onto the cutlets, not too much, then place onto the griddle for 60 seconds turn at 60 degrees and cook for another 60 seconds.
  3. Turn over and repeat so you get an attractive bar mark, then remove from griddle, sprinkle both sides with sea salt and keep warm by the hob on a handy plate. Loosely cover with greaseproof.
  4. Now, take a small sauce pan, place over a medium high heat, add the chicken stock, pomegranate molasses sugar and lemon juice. Cook until it reduces and becomes slightly syrupy, maybe 3 minutes.
  5. Meanwhile, take a frying pan, place on a medium heat, add the olive oil, the red onions, salt, the spices and gently sauté for a 30 seconds.
  6. Then add the walnuts and cook for a maximum of 2-3 minutes so that the onions still have a little bite, but no raw flavour.
  7. Take the pomegranate syrup reduction, pour into the fry pan, stir and cook for 1 minute on a gentle heat.
  8. Then, remove from the heat, add the lemon zest and any meat juices from the resting plate, then ‘split’ with a good slug of soft olive oil, rose water and the fresh mint.
  9. Place the cutlets on a warmed plate, dress the winter salad with some of the dressing, check the seasoning and spoon the remaining dressing over the lamb cutlets…simple, quick & absolutely delicious!



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