It’s nearly BBQ season so here is a great recipe to try. I cooked this at Nosh, Hamilton’s Spring Market Day on Saturday and it was a huge hit.
Chermoula is a versatile marinade that goes well with chicken, fish or lamb.
- ½ bunch Italian Parsley roughly chopped
- ½ bunch Coriander roughly chopped
- 1 red Onion peeled and roughly chopped
- 4 Cloves Garlic
- 1 teaspoon ground Coriander
- 2 teaspoons ground Cumin
- 1 teaspoon ras el hanout
- 1½ teaspoons ground Turmeric
- 1 teaspoon Chilli powder
- 1 teaspoon Smoked Paprika
- 2 teaspoons sea salt
- 2 fresh Lemons juiced
- Olive Oil
- 4x Lamb racks cut into cutlets
Place all the ingredients, except the lamb and oil, in your food processor and blend to a paste. You can also do this in a mortar and pestle, which is a great form of stress relief! Slowly drizzle in some oil to get a nice pesto like consistency. Spread the chermoula over the lamb and allow to marinade for at least 3 hours (overnight is ideal). To cook the lamb bring it out of the fridge about 1/2 an hour before, heat your pan or BBQ and a little oil. Cook the lamb for around 2 minutes on each side, turning only once so you get beautiful caramelisation on the outside. Allow the lamb to rest for 3-4 minutes before serving.
We served ours on white bean puree (recipe below) and some fresh rocket.
The Chermoula is also great with pan fried fish. Lightly dust the fish in flour or for something a little different use polenta or rice flour. Heat a pan with a generous slug of olive oil or butter (or combination of both) and pan fry the fish, turning only once.
Serve drizzled with the Chermoula and grilled asparagus
White bean puree
- 2 cups cooked cannelloni or haricot beans (I used tinned ones)
- extra virgin olive oil
- 3 cloves garlic, finely chopped
- ½ an onion, finely chopped
- 1/2 cup chicken stock
- 1 tablespoon lemon juice
- Salt and pepper to taste
Sweat off the onion and garlic with a little olive oil until they are translucent. Put cooked onions, garlic and beans in a food processor along with the stock and puree. Return the puree to the pan, add a little extra oil, lemon juice and salt and freshly ground black pepper to taste and heat through to serve.
This is also makes a great dip cold just reduce the stock a little for a thicker consistency.
Note: this is a gluten free dish.