Chermoula is a classic North African marinade for seafood, but it also pairs well with grilled meats. In Morocco, it is used liberally in tagines.
SERVES 4
PREP TIME 10 MINS
COOK TIME 15 MINS
Mortar and Pestle
Pan
Grill
| 12 lamb cutlets, trimmed |
| Salt and freshly ground black pepper |
| 4 ripe plum tomatoes, chopped |
| 1 tbsp olive oil |
| 1 tbsp balsamic vinegar |
| 1 leaves coriander chopped, to garnish |
| 1 small bunch mint leaves, chopped, to garnish |
| 2–3 garlic cloves, chopped |
| 1 red chilli, deseeded and chopped |
| 1 tsp coarse salt |
| 1 small bunch coriander, chopped |
| 1 small bunch flat-leaf parsley, chopped |
| 2 tsp ground cumin |
| 1 tsp paprika |
| 4–5 tbsp olive oil |
| Juice of 1 lemon |
| 1. For the marinade, place the garlic, red chilli, and coarse salt in a mortar and pestle and pound, until they form a paste. Add the coriander and parsley, and pound to a coarse paste. Add the cumin and paprika, then pour in the oil and lemon juice. Mix well. |
| 2. Place the cutlets in a dish. Rub the marinade over the lamb, and marinate for 30 minutes. |
| 3. Season the tomatoes, drizzle with the olive oil, balsamic vinegar, coriander, and mint. Set aside. |
| 4. Preheat the grill on its highest setting. Remove the cutlets from the marinade and grill for 5 minutes on each side, or until cooked through and crisp. Serve the lamb with the tomato salad on the side. |
| Fat: 589.48 g | Fiber: 7.47 g |
| Iron: 36.26 mg | Sugar: 13.1 g |
| Calcium: 472.44 mg | Sodium: 4151.95 mg |
| Potassium: 4755.77 mg | Calories: 6520.55 kcal |
| Protein: 264.81 g | Vitamin A: 8355.03 IU |
| Vitamin C: 198.68 g | Carbohydrates: 22.13 g |
| Saturated Fat: 235.63 g | Cholesterol: 1243.2 mg |