How does this sound ?

Have you ever tried this combination of flavours before? Lamb cutlets with pomegranate molasses and Dukkah? No? Ok, don’t go anywhere then, because you are in for a treat!

I made this recipe for the first time just before Eid (Muslim’s Feast) to test the flavours and see if they all work together. In our culture Eid celebration means there has to be ‘Meat’ on the table. A lot of meat, I should say. Families gather on the first day and eat what’s called ‘Fatta’ which is basically some rice with cooked chunks of meat topped with a tomato based sauce. And we eat this for breakfast. Yes, you read that right, BREAKFAST! It’s actually a really delicious and festive meal that we all look forward to eating once a year.

Back to my recipe, so as I was saying, I tested it about a week before Eid and we all LOVED it so much, that we actually made it again the next day. Then we made it AGAIN on the first day of Eid for dinner, the same day we had ‘Fatta’ for And then we made it again and again and again. The kids once asked me while biting on the cutlets “Can we eat the bones mum?” That’s how good it was. 

I recon what makes these lamb cutlets super delicious is the addition of pomegranate molasses. When you cook molasses on a hot grill, it kind of caramelises which gives a bit of sweetness and stickiness to the meat, and THIS is what makes this recipe a little more special, I think. Adding Dukkah (spice mix) to the lamb cutlets after grilling and while still warm gives it this extra kick in flavour and adds a yummy crunch too. Deeee-licious! 

Check the recipe card below and print it if you wish by clicking the print button at the top. Make this for lunch or dinner or perhaps for thanksgiving dinner and ‘thank me’ later ;)) 

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P.S: It’s very important to know where your meat comes from, choose the best quality lamb cutlets that you could afford, because it really makes a difference in taste.

This recipe is created for Supabarn stores, all ingredients used are available at their stores. 


Grilled Lamb cutlets with pomegranate molasses and dukkah
Serves 4
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
  1. 1 kg good quality Lamb Cutlets, fat trimmed.
For the marinate
  1. 1 brown onion
  2. 2-3 garlic cloves
  3. 2 teaspoons plain greek yogurt
  4. 1/2 teaspoon fine sea salt
  5. a pinch of fine ground black pepper
For the molasses mixture
  1. 1 tablespoon extra-virgin olive oil
  2. 3 tablespoons pomegranate molasses( I use the CORTAS brand)
  3. 1 teaspoon salt
  4. 1 tablespoon fresh lemon juice
  5. 1 tablespoon Dukkah Mixture, extra 1/4 cup for serving (available in middle-eastern shops and most supermarkets now)
For serving
  1. a big bunch of fresh parsley leaves
  2. 1/4 cup of Dukkah mixture to coat the lamb cutlets with.
Things you will need
  1. small blender
  2. large bowl
  3. small bowl
  4. large oven tray
  5. baking paper
  6. cooking brush
  7. paper towel
  1. Blend onion and garlic in a small blender until very smooth and watery. Transfer mixture to a large bowl.
  2. Add yogurt, salt and pepper to the mixture in the bowl and mix well.
  3. Then add the lamb cutlets to the bowl and mix them well with the marinate, until all coated.
  4. cover and leave in the fridge for at least 30 mins.
  5. Prepare the molasses mixture by adding all it's ingredients in a small bowl. Leave aside.
  6. When lamb cutlets are ready, wipe off the excess marinate from the cutlets using a paper towel. (don't worry about the flavours when wiping off the excess marinate, as the cutlets should have already soaked up the flavours during marinating)
  7. Place Lamb cutlets neatly on an oven tray lined with baking paper to catch any mess.
  8. Start brushing the cutlets with the molasses mixture on one side, turn each cutlet and brush the other side until all cutlets are coated well.
  9. Start heating up an indoor grill pan or a charcoal grill until very hot.
  10. Cook the lamb cutlets on the hot grill, 2-3 mins on each side for a medium cooked cutlet, which is pink and tender from the inside, and 3-4 minutes on each side if you like it cooked a little more.
  11. Transfer cutlets to a plate and cover with aluminium foil for at least 3 mins to rest.
  12. Dip the cutlets in extra dukkha mixture and serve on a bed of fresh parsley leaves.
  13. you can eat this with fresh flat bread and some Hummus or Tahini dip, check my hummus and tahini recipes on blog. Find the 'search button' on the top right of website page.