Barbecued lamb cutlets with chickpea and pomegranate salad

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  • Buy two French-trimmed racks of lamb and cut between the bones to separate the pieces into classic lollipop shapes

    Serves 6

    12 lamb cutlets, French-trimmed if possible

    For the marinade
    2 garlic cloves, crushed 1 tsp cumin seeds, lightly crushed 2 tbsp olive oil

    For the tahini dressing
    4 tbsp light tahini 2 tbsp extra virgin olive oil Juice of 1 lemon 1 tsp mild honey 6 round flatbreads 1 tbsp olive oil

    For the salad
    100g wild rocket leaves 1 small red onion, halved and very finely sliced 400g tin chickpeas Seeds of half a pomegranate Handful of mint leaves, shredded

    Step 1) Mix the lamb with the garlic, cumin and olive oil and leave to marinate for at least 1 hour, or overnight in the fridge if you have time.

    Step 2) To make the dressing, mix the tahini, oil, lemon juice and honey together (the tahini will seize and thicken). Stir in enough warm water to give the sauce a double-cream consistency, and season to taste. Lightly brush the flatbreads with the oil and barbecue, turning once, until charred in places.

    Step 3) Barbecue the lamb over white-hot coals for 11⁄2 to 2 minutes on each side for medium-rare. Remove to a plate and tent with foil to keep warm while the meat rests for 5 minutes.

    Step 4) Add any juices to the tahini dressing. Toss the rocket, red onion, drained chickpeas and most of the pomegranate seeds and mint with a couple of tablespoons of tahini dressing, and pile the salad on a platter. Arrange the lamb and flatbreads alongside, spooning more dressing over the salad and lamb. Scatter with the reserved pomegranate seeds and mint to finish.

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