Lamb cutlets with pomegranate sauce and cassava chips

40 minutes


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


Preheat the oven to 200°C/gas mark 6
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
Meanwhile, make the sauce. Add the pomegranate seeds to a food processor and blitz to a thick purée, but not completely smooth
Add the pomegranate purée, the juice, the Worcestershire sauce, rum and orange juice to a pan and reduce by half
Drain the cassava and allow to dry. Preheat a deep-fryer to 180°C
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
Meanwhile, deep-fry the cassava chips until golden and crispy. Remove from the fryer, drain on kitchen paper and season with salt
Allow the lamb cutlets to rest for 5 minutes before serving on a platter with the sauce, pomegranate seeds and the cassava chips