Reza’s Grilled Lamb steaks with a pomegranate molasses glaze

INGREDIENTS

• 2 x250g lamb steaks
• olive oil to rub the meat
• 1tsp toasted ground cumin
• salt and pepper

EQUIPMENT

For the glaze

• 3 tbsp pomegranate molasses
• 3tbsp maple syrup/honey
• 4 cloves garlic crushed
• ½ tsp chilli powder
• 1tsp ground cinnamon

METHOD

1. Rub the meat with the olive oil and season with salt pepper and cumin.
2. Heat a heavy based griddle pan and brush with oil. Make sure the griddle is nice and hot.
3. In a separate mixing bowl put all the ingredient for the glaze and combine well.
4. Grill the steaks into batches 3-4 minutes per side.
5. Using a pastry brush, brush the glaze over the lamb and continue to grill both sides for a further minute.
6. Allow the steaks to rest for 4-5 minutes before slicing and serving.