Lamb cutlets with pomegranate sauce and cassava chips

4
40 minutes

Ingredients

Lamb cutlets

  • 800g of lamb cutlets
  • 3 garlic cloves, minced
  • 1 tbsp of olive oil
  • mint leaves, to taste
  • rosemary, to taste
  • salt
  • pepper

For the sauce

  • 110g of pomegranate seeds
  • 100g of pomegranate juice
  • 50ml of orange juice
  • 50ml of rum
  • 25ml of Worcestershire sauce

Cassava chips

  • 1kg cassava, peeled, cored and cut into wedges
  • oil, for deep-frying
  • salt

Method

1
Preheat the oven to 200°C/gas mark 6
2
To begin, bring a large pan of water to the boil. Season with salt, add the cassava wedges and boil until tender but not too soft
3
Meanwhile, make the sauce. Add the pomegranate seeds to a food processor and blitz to a thick purée, but not completely smooth
4
Add the pomegranate purée, the juice, the Worcestershire sauce, rum and orange juice to a pan and reduce by half
5
Drain the cassava and allow to dry. Preheat a deep-fryer to 180°C
6
Meanwhile, season the lamb chops with olive oil, garlic, salt and pepper. Seal in a hot grill pan until golden then brush with the sauce and sprinkle with herbs. Transfer to a baking tray and place in the oven to finish cooking, for 10–15 minutes
7
Meanwhile, deep-fry the cassava chips until golden and crispy. Remove from the fryer, drain on kitchen paper and season with salt
8
Allow the lamb cutlets to rest for 5 minutes before serving on a platter with the sauce, pomegranate seeds and the cassava chips