Chermoula Lamb With Bean Salad Recipe

Name: Chermoula Lamb With Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup loosely packed cilantro leaves; 1 small red onion, chopped; 2 None fresh long green chili pepper, chopped; 2 None fresh long red chili pepper, chopped; 2 cloves garlic, halved; 1 small lemon, peel finely grated and lemon juiced; 2 tsp ground cumin; 1 tsp ground turmeric; 3 tbsp vegetable oil; 8 None lamb loin chops (5 oz each); 9 oz green beans, trimmed and cut in half diagonally; 2 large ripe tomatoes, chopped; 1 can (15 oz) brown lentils, rinsed; 1/2 cup coarsely chopped flat-leaf parsley; 2 tbsp lemon juice; 1 clove garlic, crushed; None None Plain yogurt, to serve; None None Lemon wedges, to serve

Servings: persons

1 cup loosely packed cilantro leaves
1 small red onion, chopped
2 None fresh long green chili pepper, chopped
2 None fresh long red chili pepper, chopped
2 cloves garlic, halved
1 small lemon, peel finely grated and lemon juiced
2 tsp ground cumin
1 tsp ground turmeric
3 tbsp vegetable oil
8 None lamb loin chops (5 oz each)
9 oz green beans, trimmed and cut in half diagonally
2 large ripe tomatoes, chopped
1 can (15 oz) brown lentils, rinsed
1/2 cup coarsely chopped flat-leaf parsley
2 tbsp lemon juice
1 clove garlic, crushed
None None Plain yogurt, to serve
None None Lemon wedges, to serve

1
For the chermoula paste, place first 8 ingredients and 1 tbsp of the oil in a food processor. Process form a paste.
2
Place lamb and 1/2 of the paste in a glass bowl; turn lamb to coat. Cover with plastic wrap. Refrigerate 30 mins.
3
Meanwhile, cook green beans in a medium saucepan of boiling water 2 mins, or until bright green and tender. Drain. Refresh in cold water. Transfer beans to a large bowl; add tomatoes, lentils, parsley, lemon juice, garlic and remaining 2 tbsp oil. Toss to combine. Season with salt and pepper. Set aside.
4
Preheat a grill pan on high heat or preheat the grill on medium-high. Spray lamb with no stick cooking spray. Grill lamb, brushing with remaining paste, 3-4 mins each side for medium, or until cooked to desired doneness. Transfer lamb to a plate. Cover with foil. Let stand 5 mins.
5
Spoon bean salad onto plates. Top with lamb. Serve with yogurt and lemon wedges.

917

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup loosely packed cilantro leaves, 1 small red onion, chopped, 2 None fresh long green chili pepper, chopped, 2 None fresh long red chili pepper, chopped, and more.

Yes, Chermoula Lamb With Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chermoula Lamb With Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions