Grillade marinerade lammkotletter

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1. 1
   Mix together the pomegranate molasses, lemon juice, olive oil and chilli powder, then toss the cutlets in it. Cover and leave in a cool place for 2-3 hrs.
2. 2
   When you are ready, heat the grill to high. Lift the cutlets out of the marinade and scrape what is left into a bowl. Mix the yogurt into the leftover marinade and add 1 tsp salt. Brush some of the mix over the cutlets on both sides and place on the grill tray – make sure it’s about 5cm below the grill. Cook for 2-3 mins each side, brushing with additional yogurt mix when turning. The cutlets should be browned and just beginning to scorch. Serve with lemon wedges.