Serves 6

12 lamb cutlets
2 tablespoons olive oil
4 sprigs rosemary
1 cinnamin stick
2 tsp turmeric powder
500g basmati rice
1 brown onion, finely chopped
2 tsp coriander seeds
2 whole star anise
¼ cup pomegranate seeds
1 tbs olive oil (extra)
Salt and pepper




  1. Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 mins or until soft. Add rice, star anise, coriander seeds and turmeric. Stir to coat. Add 800ml water. Bring to the boil over high heat. Season with salt and pepper. Cover. Reduce heat to low. Cook, without lifting lid, for 12 mins or until the liquid is absorbed and rice is tender.
  2. Preheat a BBQ grill. Toss the lamb cutlets with the extra olive oil, salt, pepper and rosemary sprigs. Char grill till cooked to medium rare. Serve on a bed of pilaf topped with the pomegranate.