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Coriander and pomegranate lamb cutlets with jersey royals

Published: 2 Jun 15
Updated: 18 Mar 24

This Middle Eastern-inspired lamb cutlet recipe is marinated in a mixture of pomegranate molasses, fresh herbs, garlic and olive oil. The Jersey royals are served on the side, tossed in plenty more herbs. Try it as an easy Easter or spring lunch for four.

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Easy
May 2015

Test kitchen approved

Serves 4
Hands-on time 30 min, plus marinating

Check out 200+ more mouth-watering lamb recipes.

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Nutrition: per serving

Calories: 450kcals
Fat: 21g (6.5g saturated)
Protein: 33.9g
Carbohydrates: 31.6g (9g sugars)
Fibre: 3.1g
Salt: 1.6g

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Ingredients

3 tbsp pomegranate molasses
Small bunch of fresh parsley
Small bunch of fresh coriander
3 tbsp olive oil
4 garlic cloves
Juice of 1 lemon
1 tsp salt
8 lamb cutlets
600g jersey royals
Small bunch of snipped fresh chives

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Method

In a mini food processor, whizz the pomegranate molasses, parsley, coriander, 2 tbsp olive oil, garlic, lemon juice and salt. (Or grind in a pestle and mortar.) Drizzle over the lamb cutlets, toss to coat thoroughly, then leave to marinate for 10 minutes.
Bring a large pan of salted water to the boil and cook the jersey royals for 10-15 minutes until tender. Drain. Heat the grill to high, put the cutlets on a wire rack and drizzle over any leftover marinade. Grill for 10-12 minutes, turning halfway through, until slightly charred and still a little pink inside. Cover with foil until ready to serve.
Drizzle the potatoes with 1 tbsp olive oil, season and stir through the parsley and chives. Serve with the cutlets.