Pomegranate Lamb Cutlets

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

  • 8 Lamb Cutlets
  • Tasman Sea Salt, to taste
  • 4 tbsp Mymoune Pomegranate Molasses, optional - extra to drizzle before serving
  • 3 tbsp Simon Johnson Extra Virgin Olive Oil Organic
  • ¼ cup Pistachio Nuts
  • 3 sprigs Fresh Mint, leaves only

Method

  1. Combine lamb cutlets, sea salt and pomegranate molasses in a medium size mixing bowl, set aside to marinate for 20 mins.
  2. Heat frying pan over a gentle heat, add olive oil and pan fry cutlets until they begin to brown & the molasses begins to caramelise.
  3. Flip and caramelise other side untl cooked through, approx 4-5 mins in total for medium rare (depending on size of cutlets.)
  4. Serve cutlets on tray or slate, (optional) drizzle sparingly with extra pomegranate molasses and garnish with pistachio nuts & fresh mint before serving.

Buy the Ingredients