Muhammara lamb cutlets
John Gregory-Smith John Gregory-Smith is a food writer and television presenter who loves to travel the world for recipe inspiration
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Ingredients
- 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
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