Pomegranate Glazed Lamb Cutlets with Couscous Salad
Made using the Chasseur Rectangular Grill ❤️
Tender lamb cutlets are marinated with aromatic spices and garlic, then grilled to perfection and glazed with a sweet and tangy pomegranate molasses and honey mixture. The lamb is served atop a vibrant couscous salad, tossed with fresh herbs, vegetables, lemon zest and juice, slivered almonds, crumbled feta, and jewel-like pomegranate arils for a festive and flavorful dish.
Recipe and content credit: @mynutritioncreative
Ingredients 24
Lamb
12 lamb cutlets
1 tbsp extra virgin olive oil
1 tsp ground cumin
1 tsp paprika
1⁄2 tsp ground allspice
1⁄2 tsp ground cinnamon
1⁄2 tsp cracked black pepper
1⁄4 tsp salt, or to taste
1 garlic clove, finely grated
Pomegranate Glaze
1 tbsp pomegranate molasses
1 tbsp honey
Couscous Salad
1 cup couscous
300 ml hot water
1⁄2 tsp salt
1 tbsp extra virgin olive oil
1⁄4 cup parsley, fresh, finely chopped
1⁄4 cup fresh mint, finely chopped
2 spring onions, thinly sliced
1 cucumber, diced
1⁄2 red capsicum, finely diced
1 lemon zest
1 lemon juice
salt and pepper, to taste
2 tbsp slivered almonds
1⁄4 cup feta cheese, crumbled
1⁄4 cup pomegranate arils, plus more to garnish
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Method 5
Combine , , , , , and . Add the finely grated and to form a paste. Rub the mixture over the and let marinate for at least 15 minutes.
Place in a heatproof bowl with . Pour over , cover, and let sit for 5 minutes. Fluff with a fork and stir through , , , , , , zest of 1 , and juice of 1 . Season with salt and pepper to taste. Chill until ready to serve. Fold in , crumbled , and just before serving.
Whisk together and until smooth.
Heat a Chasseur grill pan or barbecue over medium-high heat. Cook 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 and let it caramelise slightly.
Arrange couscous salad on a serving platter or individual plates. Top with glazed and garnish with extra fresh , , and for a festive finish.
