Grilled marinated lamb cutlets

• pomegranate molasses↗2 tbsp tbsp
• juice ½ lemon

  plus wedges to serve

• olive oil↗1 tbsp tbsp
• chilli powder↗1 tsp tsp
• 4-6 lamb cutlets

  depending on size

• Greek yogurt↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Mix together the pomegranate molasses, lemon juice, olive oil and chilli powder, then toss the cutlets in it. Cover and leave in a cool place for 2-3 hrs.

2. 2

   When you are ready, heat the grill to high. Lift the cutlets out of the marinade and scrape what is left into a bowl. Mix the yogurt into the leftover marinade and add 1 tsp salt. Brush some of the mix over the cutlets on both sides and place on the grill tray – make sure it’s about 5cm below the grill. Cook for 2-3 mins each side, brushing with additional yogurt mix when turning. The cutlets should be browned and just beginning to scorch. Serve with lemon wedges.