They are expensive cuts, but the most delicious and
tender. If you want to cut the cost, use leg steaks or lamb chops.
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.
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.