Grilled Lamb Cutlets with Pomegranate Sauce

pomegranate juice

🥗Healthier: fresh pomegranate juice

💰Cheaper: cranberry juice

Cranberry juice is more affordable and still adds sweetness.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Sugar is a budget-friendly sweetener.

fresh mint

🥗Healthier: dried mint

💰Cheaper: parsley

Parsley can add a fresh flavor at a lower cost.

Start by preparing the seasoning mix in a bowl: combine 3 tablespoons of salt flakes, 2 tablespoons of lemon pepper, 1 tablespoon of dried rosemary, 1 tablespoon of dried oregano, 1 tablespoon of garlic powder, and 1 tablespoon of onion powder.

Mix the seasoning well and transfer it to a rub shaker for easier use later.

Lay out the lamb cutlets on a tray and drizzle them with olive oil, using a basting brush to cover each cutlet evenly.

Sprinkle the seasoning mix over the cutlets, flip them, and repeat the process to ensure all sides are well coated.

Set the seasoned cutlets aside while preparing the grill.

Prepare the grill by filling a chimney starter with briquettes and lighting it up. Once the briquettes are ashed over, dump them into the kettle cone of a 22-inch Weber kettle grill.

Put the lid on the grill, open all vents, and allow it to warm up for about five minutes until it reaches a temperature of around 465°F.

Place the lamb cutlets on the outermost part of the grill where the heat is most intense, then cover the grill with the lid.

To ensure even cooking, turn the lid a third of the way every 15 minutes during grilling.

In a small saucepan, combine 1 tablespoon of pomegranate molasses, 1/4 cup of maple syrup, 1/4 cup of red wine, 2 tablespoons of dark brown sugar, 3 cloves of minced garlic, 1/2 teaspoon of freshly ground black pepper, 1 teaspoon of salt flakes, 50 grams of unsalted butter, 3 cloves, and 1 bay leaf.

Stir the mixture and bring it to a boil, then reduce the heat to simmer for about 10 minutes, stirring occasionally to reduce the sauce.

Mix 1 tablespoon of corn starch with 1/3 cup of hot water to create a slurry, then slowly add it to the sauce while whisking thoroughly to thicken it up.

After simmering, discard the cloves and bay leaf from the sauce and set it aside.

Grill the lamb cutlets indirectly for around 45 minutes until they are cooked to your desired doneness, checking for a nice crust on the outside.

Once cooked, place the cutlets on a serving platter and drizzle them with the prepared pomegranate sauce.

Garnish the cutlets with a drizzle of extra virgin olive oil and some lemon thyme leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens