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 cilantro leaves loosely packed; 1 red onion small, chopped; 2 green chili pepper fresh long, chopped; 2 red chili pepper fresh long, chopped; 2 cloves garlic halved; 1 lemon peel small, finely grated and lemon juiced; 2 teaspoons ground cumin; 1 teaspoon ground turmeric; 3 tablespoons vegetable oil; 8 lamb loin chops 5 oz each; 9 ounces green beans trimmed and cut in half diagonally; 2 tomatoes large ripe, chopped; 15 ounces brown lentils rinsed; 1/2 cup flat-leaf parsley coarsely chopped; 2 tablespoons lemon juice; 1 clove garlic crushed; plain yogurt to serve; lemon wedges to serve

Servings: persons

1 cup cilantro leaves loosely packed
1 red onion small, chopped
2 green chili pepper fresh long, chopped
2 red chili pepper fresh long, chopped
2 cloves garlic halved
1 lemon peel small, finely grated and lemon juiced
2 teaspoons ground cumin
1 teaspoon ground turmeric
3 tablespoons vegetable oil
8 lamb loin chops 5 oz each
9 ounces green beans trimmed and cut in half diagonally
2 tomatoes large ripe, chopped
15 ounces brown lentils rinsed
1/2 cup flat-leaf parsley coarsely chopped
2 tablespoons lemon juice
1 clove garlic crushed
plain yogurt to serve
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.

931

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 cilantro leaves loosely packed, 1 red onion small, chopped, 2 green chili pepper fresh long, chopped, 2 red chili pepper fresh long, 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