Barbecued Lamb With Chermoula Recipe – a delicious recipe with onion, garlic, parsley, fresh coriander, cumin, saffron. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
To make Chermoula:Mix onion garlic flat leaved parsley coriander cumin saffron harissa extra virgin olive oil and lemon juice together and stand for 1 hour.
2
Starting at the thicker end of the leg of lamb cut down and around bone.
3
Scrape away as much meat as possible.
4
Remove bone.
5
Cut down into but not through the thickest part of the meat and open out flat.
6
Spread chermoula mix into both sides of lamb and marinate for at least 2 hrs.
7
Barbecue for about 3/4 hour turning frequently.
8
Cut in thick slices across the grain and serve.
9
Note.
10
Harissa is a fiery condiment widely used in Morocco.
11
The basic ingredients are red chillies cayenne extra virgin olive oil and garlic.
12
It should be thick with the consistency of light mayonnaise.
13
Harissa is delicious served with poached Large eggs or possibly sausages.
360
kcal
Calories
30
g
Fat
21
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 med onion grated, 2 clv garlic crushed, 4 Tbsp. minced flat leaved parsley, 4 Tbsp. minced fresh coriander, and more.
Yes, Barbecued Lamb With Chermoula Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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