Depending on where you buy your lamb racks from they might need a little trimming. If so, use a sharp knife and carefully slice any excess fat off.
LAMB CUTLETS RECIPE
Serves 6
Sauce
¼ cup soy sauce
¼ cup pomegranate molasses
1 Tbsp brown sugar
1 clove garlic, crushed
1 tsp Dijon mustard
2 racks of lamb, cut into singles
Salt and pepper, to season
1 Tbsp oil
½ cup pomegranate arils
¼ cup parsley leaves
- Firstly make the sauce. Combine the soy, molasses, sugar, garlic and mustard in a microwave-safe bowl. Place it in the microwave for 1 minute to combine and heat through.
- Season lamb cutlets with salt and pepper. Rub with a little oil.
- Preheat a frying pan to medium-high. Cook the cutlets on each side for 3 or 4 minutes depending on their thickness. Pour over the sauce, toss, and turn until they are well coated. Immediately remove from the heat.
- Serve hot with a sprinkle of pomegranate arils and parsley. Drizzle over any remaining sauce.
