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.

No additional tips available.

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

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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.

Chermoula Lamb With Bean Salad

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