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Lamb cutlets with pomegranate sauce and cassava chips

by
Rosana McPhee
Lamb chops with Brazilian sauce and cassava

PT40M

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Lamb is characterised by soft pink flesh, a smooth texture, firm consistency and flavourful fat. Tasty, juicy, nutritious and versatile, lamb occupies a prominent position among the world's most favourite foods. In Brazil it's synonymous with sophistication, and is usually saved for special occasions.

Ingredients

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Method

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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
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Rosana McPhee

Brazilian food and travel blogger, living in London.

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