Grilled Lamb With Tomato Salsa
Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 4.5 dollar
Difficulty level: 2 out of 4
17 Ingredients
Number of servings
4
For The Marinade
- 2-3 cloves garlic, chopped
- 1 red chilli, deseeded and chopped
- 1teaspoons coarse salt
- 1 bunch small coriander, chopped
- 1 bunch small flat-leaf parsley, chopped
- 2teaspoons ground cumin
- 1teaspoons paprika
- 4-5tablespoons olive oil
- 1 lemon, juice only
- 12 lamb cutlets, trimmed
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 4 ripe plum tomatoes, chopped
- 1tablespoons olive oil
- 1tablespoons balsamic vinegar
- 1tablespoons coriander leaves, chopped (to garnish)
- 1 bunch small mint leaves, chopped (to garnish)
Description
Chermoula is a classic North African marinade for seafood, but it also pairs well with grilled meats. In Morocco, it is used liberally in tagines.
Method
Step 1 of 4
For the marinade, place the garlic, red chilli, and coarse salt in a mortar and pestle and pound, until they form a paste. Add the coriander and parsley, and pound to a coarse paste. Add the cumin and paprika, then pour in the oil and lemon juice. Mix well.
Step 2 of 4
Place the cutlets in a dish. Rub the marinade over the lamb, and marinate for 30 minutes.
Step 3 of 4
Season the tomatoes, drizzle with the olive oil, balsamic vinegar, coriander, and mint. Set aside.
Step 4 of 4
Preheat the grill on its highest setting. Remove the cutlets from the marinade and grill for 5 minutes on each side, or until cooked through and crisp. Serve the lamb with the tomato salad on the side.
Categories
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