Name: Chermoulla lamb with chickpea salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 gram (12½ ounces) lamb backstrap; 2 pitta breads (160g); 420 gram (13½ ounces) canned chickpeas (garbanzo beans), rinsed, drained; 1 red onion (100g), sliced thinly; 4 tomatoes (600g), cut into thin wedges; 1/3 cup each fresh mint and coriander leaves (cilantro); 120 gram (4 ounces) baby rocket leaves (arugula), shredded coarsely; 1/3 cup (80ml) lemon juice; 2/3 cup (190g) skim-milk yoghurt; lemon wedges, to serve; Chermoulla; 1 1/2 cup coriander, coarsely chopped; 1 cup flat-leaf parsley, coarsely chopped; 2 clove garlic, crushed; 2 teaspoon ground cumin; 2 teaspoon paprika; 1/3 cup (80ml) lemon juice; 1/3 cup (80ml) water

Chermoulla lamb with chickpea salad

Chermoulla is a marinade of fresh and ground herbs and spices often used in the cooking of North Africa. This tender chermoulla lamb is gorgeous served with chickpea salad and pitta bread.

Serves 4

Cook

45M

Ingredients

400 gram (12½ ounces) lamb backstrap

2 pitta breads (160g)

420 gram (13½ ounces) canned chickpeas (garbanzo beans), rinsed, drained

1 red onion (100g), sliced thinly

4 tomatoes (600g), cut into thin wedges

1/3 cup each fresh mint and coriander leaves (cilantro)

120 gram (4 ounces) baby rocket leaves (arugula), shredded coarsely

1/3 cup (80ml) lemon juice

2/3 cup (190g) skim-milk yoghurt

lemon wedges, to serve

Chermoulla

1 1/2 cup coriander, coarsely chopped

1 cup flat-leaf parsley, coarsely chopped

2 clove garlic, crushed

2 teaspoon ground cumin

2 teaspoon paprika

1/3 cup (80ml) lemon juice

1/3 cup (80ml) water

Method

1.Take chermoulla, blend or process ingredients until smooth. Reserve half the chermoulla. Combine remaining chermoulla and lamb in a medium bowl; season.

2.Cook lamb and bread on a heated oiled grill plate (or grill or barbecue) until lamb is cooked as desired and bread is crisp. Cover lamb; rest for 5 minutes, then slice thinly. Break bread into pieces.

3.Meanwhile to make salad, combine chickpeas, onion, tomato, herbs, rocket and juice in a medium bowl; season to taste.

4.Divide salad between serving plates; top with lamb and reserved chermoulla. Accompany with bread, yoghurt and lemon wedges.

Substitute lamb with chicken breast, if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook