Zesty Spring Delight: Grilled Lamb Cutlets with Mint and Pomegranate Salad Spring brings an abundance of fresh flavours, and this dish perfectly captures the essence of the season. The tender grilled lamb cutlets, sourced from Commercial Butchers, are spiced with cumin and coriander for a burst of flavour. Paired with a refreshing mint and pomegranate salad, this dish is perfect for a light yet satisfying springtime meal. Whether it’s a BBQ with friends or a cosy family dinner, this recipe will be the star of the table!
Ingredients:
- 8 lamb cutlets (from Commercial Butchers)
- 1 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp ground coriander
- Salt and pepper to taste
For the Salad:
- 1 cup fresh mint leaves
- 1/2 cup pomegranate seeds
- 1/4 cup thinly sliced red onion
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt and pepper to taste
Method:
- Rub the lamb cutlets with olive oil, cumin, coriander, salt, and pepper. Let them marinate for at least 30 minutes.
- Preheat a grill or BBQ to medium-high heat. Grill the lamb cutlets for about 3-4 minutes on each side, depending on how you like your lamb cooked.
- While the lamb is cooking, prepare the salad by tossing the mint leaves, pomegranate seeds, and red onion together in a bowl.
- Whisk together the lemon juice and olive oil to make the dressing. Drizzle it over the salad, season with salt and pepper, and toss gently.
- Serve the grilled lamb cutlets with the fresh mint and pomegranate salad.