Barbecued Lamb Cutlets with Rosemary and Pomegranate Molasses

Barbecued Lamb Cutlets with Rosemary and Pomegranate Molasses

In a large dish that will hold all the cutlets, mix together the olive oil, pomegranate molasses, garlic, rosemary, salt and pepper. Add the cutlets. Rub the marinade into the cutlets until they are well coated. Cover and leave to marinate for 30 minutes to allow the flavours infuse.

Preheat the barbecue. When hot, cook the lamb for 3 to 4 minutes on each side. Remove from the barbecue and allow to rest for 5 minutes in a warm place before serving.

Serve with plenty of salads and sides. Perfect with a glass of Wolf Blass Yellow Label Shiraz as a toast to our great nation this Australia Day.