Grilled marinated lamb cutlets

Grilled marinated lamb cutlets

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 5 mins Cook: 6 mins Plus marinating


Serves 2
The pomegranate molasses marinade gives lamb a delicious stickiness and a distinct zingy flavour

Nutrition and extra info


  • kcal635
  • fat50g
  • saturates24g
  • carbs9g
  • sugars9g
  • fibre0g
  • protein38g
  • salt0.4g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 tbsp pomegranate molasses
  • juice ½ lemon, plus wedges to serve



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp chilli powder
  • 4-6 lamb cutlets, depending on size
  • 2 tbsp Greek yogurt


  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. 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
7th May, 2013
I chose this recipe to use up some pomegranate molasses (Sainsburys sell 300 ml bottles). The lamb was delicious. It was tangy in a good way. I served it with broccoli and couscous. The husband, who is not keen on lamb, devoured it all.
27th Jul, 2010
these were too tangy .....the molasses are very tangy. I was disappointed with this recipe. : (
30th Mar, 2010
I couldn't find pomegranate molasses either and my lamb was due to go off, so I thought I would soak it in pomegranate juice instead... I have then mixed a bit of the juice with the youghurt and lemon juice and brushed the steaks with it before grilling. I'm sure it would have been totally different had I used the real thing, but it still gave a nice subtle flavour and the meat stayed very moist.
jburton's picture
21st Aug, 2009
For some reason when i type a pound sign that funny little 'a' thing appears not sure what thats about.
jburton's picture
21st Aug, 2009
Hia Jane If you type in the asian cookshop you will come across a website that sells this. Just type in pomegranate mollsses in the search bar on the site, you will find this on the left handside near the top, its a yellow box. It costs £3.99 of course there will be postage i think it was £4 something. x
jonbron's picture
21st Aug, 2009
Hi Jane, Try your local Halal shop; or Middle Eastern Deli.
20th Aug, 2009
Sorry - Try as I might, I cannot find pomegranate molasses ? Anyone any ideas?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?