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.

  • 45 mins cooking
  • Serves 4
  • Print


Chermoulla lamb with chickpea salad
  • 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
  • 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
  • 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.

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