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
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Ingredients
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
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
Chermoulla lamb with chickpea salad
- 1Take chermoulla, blend or process ingredients until smooth. Reserve half the chermoulla. Combine remaining chermoulla and lamb in a medium bowl; season.
- 2Cook 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.
- 3Meanwhile to make salad, combine chickpeas, onion, tomato, herbs, rocket and juice in a medium bowl; season to taste.
- 4Divide salad between serving plates; top with lamb and reserved chermoulla. Accompany with bread, yoghurt and lemon wedges.
Notes
Substitute lamb with chicken breast, if you like.
