Muhammara lamb cutlets
Serves 8 | prep 20 mins | total time
- 3 tbsp olive oil
- 6 red peppers, halved and deseeded
- 150g walnut pieces
- 75g drained sundried tomatoes
- 1½ tbsp tomato purée
- 2 tbsp pomegranate molasses
- 1 garlic clove
- 1 tsp crushed chilli flakes
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- 16 lamb cutlets
- ½ x 28g pack mint, leaves only
Marinate the lamb up to a day ahead.
- Preheat the oven to 220°C, fan 200°C, gas 7. Rub 1 tablespoon oil all over the peppers, place them skin-side up in a large roasting tin and roast for 35-40 minutes, or until the skins are charred. Cover and set aside to cool slightly, then peel off the skins.
- Toast the walnuts in a frying pan for 5 minutes over a medium heat, shaking occasionally. Set aside.
- Place the skinned peppers, 100g of the toasted walnuts and all the other ingredients except the lamb and mint in a food processor; season well and blend to a smooth paste. Add the remaining walnuts and pulse the mixture briefly to a coarse paste.
- Put the lamb cutlets into a bowl and rub half the muhammara over them. Cover and marinate for at least 30 minutes, or chill overnight.
- Preheat the grill to high. Brush the cutlets with the remaining oil and put them on a grill tray. Grill for 5-7 minutes on each side, depending on how well done you like your lamb. Serve the cutlets scattered with the mint leaves, with the remaining muhammara on the side.