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Information

Course: main course
Total time: under 1 hour
Skill level: Moderate
Cost: Moderate
Yield:  6 servings
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Notes

Chermoula is a Moroccan herb and spice sauce that works well as a marinade.

Ingredients

  • 1 red onion, finely chopped
  • ½ cup plus 2 tbsp olive oil
  • ¼ cup chopped mint
  • ¼ cup chopped cilantro
  • Grated zest and juice of 1 lemon
  • 2 cloves of garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp smoked sweet paprika
  • Salt and freshly ground black pepper
  • 12 lamb rib chops
  • 4 ripe plum tomatoes, chopped
  • 1 tbsp balsamic vinegar

Directions

1. To make the chermoula, combine the red onion, ½ cup of the oil, 3 tbsp each of the mint and cilantro, the lemon zest and juice, the garlic, cumin, coriander, and paprika in a bowl. Season with salt and pepper. Add the lamb chops and mix well to coat in the chermoula. Let stand 30 minutes.

2. Mix the tomatoes, vinegar, remaining 2 tbsp oil, and 1 tbsp each mint and cilantro in a bowl and season with salt and pepper.

3. Preheat a broiler or build a hot fire in an outdoor grill. Remove the chops from the marinade. Broil or grill for about 5 minutes per side, until browned.

4. Serve the lamb hot, with the tomato salad.

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Nutritional Information

Nutrients per serving

858kcal (43%)
393mg (16%)
7g
2g
81g (125%)
0g
29g (145%)
41g
7g
129mg (43%)
2g
26g
45mg
514mg
30mcg RAE (1%)
22mg (36%)
61mg (6%)
4mg (20%)