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Reza’s Grilled Lamb steaks with a pomegranate molasses glaze

my butchers block jenny and reza 1


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


For the glaze

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


  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.