LAMB CHOPS WITH MINT AND RED PEPPER CHERMOULA
- Pick n Pay
- Sep 6, 2015
- 1 min read
SERVES: 4 TIME TO MAKE: LESS THAN 1.5 HOURS
Chermoula is a spicy North African sauce usually made with fresh herbs and spices.
INGREDIENTS 12 PnP lamb shanks, or cutlets 2 cloves PnP garlic cloves, chopped 1 grated lemon peel and juice 1 glug PnP Finest extra-virgin olive oil
CHERMOULA
1 red pepper, halved 1 clove PnP garlic clove, crushed 3 tbsp coriander or basil leaves, chopped 1 tsp ground cumin 1 tsp chopped paprika 3 tbsp PnP mint, chopped 2 tbsp juice of 1 lemon 1 pinch PnP salt
METHOD Preheat grill or prepare braai. Toss lamb in garlic, lemon peel and juice with a glug of oil. Allow to marinate for 30 minutes. Toss pepper in oil and place skin-side up on a baking tray. Grill until skin is charred and blistered. Place in a plastic bag to sweat for 5 minutes. Remove skin and discard. Place pepper and remaining chermoula ingredients in a blender and blitz until roughly chopped. Cook chops over the coals, under the grill or in a griddle pan until done to your liking. Season and serve with a dollop of chermoula.
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