Grilled lamb cutlets

Grilled lamb cutlets

By
From
Cairo Kitchen
Serves
4
Photographer
Jonathan Gregson

Charcoal-grilled lamb cutlets are very popular in Cairo. The cutlets are eaten with salads such as a baladi salad, tahina and baba ghanoush. For this recipe, we have created our own marinade and suggested using the oven for home preparation.

Ingredients

Quantity Ingredient
100ml olive oil
2 garlic cloves, chopped
2 lemons, juiced
1 teaspoon dried mint
1/2 teaspoon ground allspice
1 onion, grated
50ml fresh tomato juice
2 tablespoons pomegranate molasses
12 lamb cutlets
Mint yogurt sauce, to serve
salt
freshly ground black pepper

Method

  1. For the marinade, whisk all the ingredients, except the lamb cutlets, together in a large bowl.
  2. Place the lamb in the marinade and turn to cover all sides. Cover with cling film and marinate in the refrigerator for at least 1 hour.
  3. Preheat the grill to a high heat.
  4. Grill the chops, turning once, for about 5 minutes for medium-rare doneness or longer if desired.
  5. Remove the cutlets from the grill and let rest for 1 or 2 minutes before serving.
  6. Serve hot with mint yoghurt sauce on the side.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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