Prep Time 30 min | Cook Time 20 min | Total Time 50 min
Grilled Lamb Cutlets
  • 1 kg good quality Lamb Cutlets, fat trimmed.

For the marinate
  • 1 brown onion
  • 2-3 garlic cloves
  • 2 teaspoons plain greek yogurt
  • 1/2 teaspoon fine sea salt
  • a pinch of fine ground black pepper

For the molasses mixture
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons pomegranate molasses (Yossra used the CORTAS brand)
  • 1 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dukkah Mixture, extra 1/4 cup for serving (available in middle-eastern shops and most supermarkets now)

To serve
  • a big bunch of fresh parsley leaves
  • 1/4 cup of Dukkah mixture to coat the lamb cutlets with.

  1. Blend onion and garlic in a small blender until very smooth and watery. Transfer mixture to a large bowl.
  2. Add yogurt, salt and pepper to the mixture in the bowl and mix well.
  3. Then add the lamb cutlets to the bowl and mix them well with the marinate, until all coated.
  4. cover and leave in the fridge for at least 30 mins.
  5. Prepare the molasses mixture by adding all it's ingredients in a small bowl. Leave aside.
  6. When lamb cutlets are ready, wipe off the excess marinate from the cutlets using a paper towel. (don't worry about the flavours when wiping off the excess marinate, as the cutlets should have already soaked up the flavours during marinating)
  7. Place Lamb cutlets neatly on an oven tray lined with baking paper to catch any mess.
  8. Start brushing the cutlets with the molasses mixture on one side, turn each cutlet and brush the other side until all cutlets are coated well.
  9. Start heating up an indoor grill pan or a charcoal grill until very hot.
  10. Cook the lamb cutlets on the hot grill, 2-3 mins on each side for a medium cooked cutlet, which is pink and tender from the inside, and 3-4 minutes on each side if you like it cooked a little more.
  11. Transfer cutlets to a plate and cover with aluminium foil for at least 3 mins to rest.
  12. Dip the cutlets in extra dukkha mixture and serve on a bed of fresh parsley leaves.
  13. Delicious when served with some fresh flat bread and some Hummus or Tahini dip.

Recipe is by Yossra from A Foodie's Affair for Supabarn stores (2017).