Lamb cutlets with baba ganoush, lemon and pomegranate

Lamb cutlets with pomegranate, lemon and baba ganoush.
Lamb cutlets with pomegranate, lemon and baba ganoush. Photo: Vanessa Levis

Lamb cutlets are my favourite, and with the simple garnish of eggplant and sweet, zingy pomegranate molasses, they work a treat!


2 lemons

2 vine-ripened tomatoes

1 red onion, sliced into very fine rings

½ bunch flat-leaf parsley, leaves only

extra virgin olive oil

24 lamb cutlets

½ bottle pomegranate molasses

Lebanese flat bread and plain yoghurt, to serve

Baba ganoush

1 large eggplant

50g tahini (a little under ¼cup)

½ tsp finely chopped garlic

3 tsp lemon juice

½ tsp sea salt

freshly ground black pepper

1 tbsp extra virgin olive oil


For baba ganoush, preheat a barbecue to hot. Pierce eggplant with a toothpick several times, then wrap in 2 layers of foil.

Barbecue on all sides until it collapses when pressed.

Remove and allow to cool slightly. Unwrap eggplant, peel skin off and place flesh in a colander to drain off bitter juices.

In a food processor, place tahini, garlic and lemon juice and whiz for 1 minute. With motor running, add eggplant, salt, pepper and olive oil.

The consistency should be soft and smooth. Transfer to a serving bowl and set aside.

For salad, zest 1 lemon (cut away all white pith) and set zest aside. Remove skin and pith from remaining lemon. Cut lemon flesh into segments.

Blanch tomatoes in boiling water for 1 minute, then peel off skin. Dice tomatoes and mix with onion, parsley and lemon segments and zest. Dress with olive oil.

For cutlets, heat a grill to hot. Barbecue lamb cutlets until cooked to your liking. Set meat aside to rest for 5 minutes.

To serve, drizzle cutlets with pomegranate molasses. Serve with baba ganoush, salad, flat bread and yoghurt.