Glazed lamb cutlets with Moroccan carrot and tahini pur�e

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Glazed lamb cutlets with Moroccan carrot and tahini pur�e Recipe. Enjoy cooking tasty Arabic food and learn how to make Glazed lamb cutlets with Moroccan carrot and tahini pur�e... easy to make and tasty. Enjoy  the Moroccan cuisine. 
 
These Moroccan-inspired lamb cutlets make wonderful, impressive-looking canap�s.

Makes 20
Ready in 30 minutes

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 1/2 pomegranate

Method

Mix the lamb, pomegranate molasses, garlic and cumin in a bowl. Cover and set aside to marinate for a few minutes.

Put the carrots and a pinch of salt in a pan and cover with water. Bring to the boil and simmer for 10 minutes, until tender. Drain and put in a processor with the tahini, honey and parsley. Whizz to a pur�e and season.

Heat a frying or griddle pan over a medium heat. Season the lamb cutlets and cook for 1-2 minutes each side.

Put the lamb cutlets on a platter, top with a little carrot pur�e, a sprig of parsley and a sprinkling of pomegranate seeds.

Chef's tip

French-trimmed lamb cutlets have all the extra fat and sinew on the bone trimmed away to leave a neat �eye� of meat, perfect for one-bite canap�s.

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