Name: Lamb cutlets with pomegranate and pumpkin salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 400 gram (12½-ounce) piece jap pumpkin,unpeeled, sliced thinly; 1 tablespoon pomegranate molasses; 2 teaspoon ground cumin; 1 teaspoon hot paprika; 2 tablespoon olive oil; 12 french-trimmed lamb cutlets (600g); 75 gram (2½ ounces) baby spinach leaves; 1/2 cup (125ml) pomegranate seeds; 125 gram (4 ounces) firm fetta cheese; 1 tablespoon lime juice

Lamb cutlets with pomegranate and pumpkin salad

Pomegranate molasses is thick and brown with a concentrated flavour. It possesses tart and fruity qualities similar to balsamic vinegar and complements the lamb cutlets beautifully in this recipe.

Serves 4

Cook

50M

Ingredients

400 gram (12½-ounce) piece jap pumpkin,unpeeled, sliced thinly

1 tablespoon pomegranate molasses

2 teaspoon ground cumin

1 teaspoon hot paprika

2 tablespoon olive oil

12 french-trimmed lamb cutlets (600g)

75 gram (2½ ounces) baby spinach leaves

1/2 cup (125ml) pomegranate seeds

125 gram (4 ounces) firm fetta cheese

1 tablespoon lime juice

Method

1.Cook pumpkin on heated oiled barbecue (or grill or grill pan) until tender; transfer to large bowl, cool.

2.Meanwhile, combine molasses, spices and half the oil in large shallow dish; season. Add cutlets, turn to coat. Cook cutlets on heated oiled barbecue (or grill or grill pan).

3.Add spinach, seeds, crumbled cheese, juice and remaining oil to pumpkin; toss gently, season to taste. Serve cutlets with salad.

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