Moroccan lamb cutlets recipe | delicious. magazine

Ingredients

• 20 lamb cutlets, French trimmed (see tip)
• 2 tbsp pomegranate molasses (from Sainsbury’s and Middle Eastern shops)
• 2 garlic cloves, crushed
• 1 tbsp cumin seeds
• 300g carrots, scrubbed and sliced
• 2 tbsp tahini (sesame seed paste, from major supermarkets)
• 1 tsp honey
• Small handful fresh flatleaf parsley, chopped, plus extra sprigs for garnishing
• Seeds of ½ pomegranate