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Lamb Cutlets
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Lamb Cutlets with Pomegranate Sauce

Hot and fast grilled, flavorful lamb cutlets complemented with sweet and tangy pomegranate sauce.
Course Main Course
Cuisine Australian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 1646kcal
Author Dean "Schuey" Schumann

Ingredients

Lamb Cutlets:

  • 12 lamb cutlets
  • Extra virgin olive oil
  • Lemon thyme leaves to garnish

Lamb Seasoning:

  • 3 tsp salt
  • 2 tsp lemon pepper
  • 1 tsp rosemary
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder

The Sauce:

  • 1 tbsp pomegranate molasses
  • ¼ cup maple syrup
  • ¼ cup red wine
  • 2 tbsp dark brown sugar
  • 3 cloves garlic minced
  • ½ tsp black pepper freshly ground
  • 1 tsp salt flakes
  • 50 grams unsalted butter
  • 3 cloves
  • 1 bay leaf
  • 1 tbsp cornstarch
  • cup hot water

Instructions

  • Trim any excess fat off the cutlets if desired.
  • Make the seasoning up by mixing salt, lemon pepper, dried rosemary, dried oregano, garlic and onion powder together.
  • Lightly brush the cutlets with olive oil and season on each side with lamb seasoning.
  • Light up ¾ of a chimney starter with briquettes, once ashed over, put into a kettle kone, then place the grill back and put the lid on, open all vents and allow the Weber to warm up for 5 to 10 minutes.
  • Put the cutlets on the cooking grill and cook for 45 minutes, turn the lid a third of the way every 15 minutes to ensure even cooking.
  • To make the sauce add the pomegranate molasses, maple syrup, red wine, brown sugar, garlic, black pepper, salt, butter, cloves and the bay leaf to a saucepan and bring to the boil.
  • Reduce the heat and simmer for 10 minutes to reduce the sauce, stirring occasionally.
  • Add the cornstarch to the hot water to make a slurry, slowly add to the sauce while whisking continuously until thickened.
  • Take off the heat and discard the cloves and bay leaf.
  • Once the cutlets are ready, take them off the heat and drizzle over some of the pomegranate sauce, then add a little drizzle of extra virgin olive oil and garnish with some lemon thyme leaves.

To Serve

  • With roasted vegetables.
  • With mashed potatoes and steamed vegetables.
  • On their own.

Video

Nutrition

Calories: 1646kcal | Carbohydrates: 27g | Protein: 65g | Fat: 139g | Saturated Fat: 63g | Trans Fat: 1g | Cholesterol: 338mg | Sodium: 2577mg | Potassium: 968mg | Fiber: 1g | Sugar: 20g | Vitamin A: 331IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 7mg