Grilled Lamb Chermoula is one of my favourite recipes. Fabulously fragrant and wonderfully aromatic, it's best grilled outdoor on the barbeque, making it a perfect dish for the warm summer months. 'Chermoula' is a classic marinade used in Algerian, Moroccan and Tunisian cooking, and is made using a robust mixture of aromatic spices such as cinnamon, coriander seeds, cumin seeds, cloves, paprika and cayenne. The spices are then tossed with a well-trimmed rack of lamb that has been cut into single or double chops, and mixed together with a handful of garlic, some olive oil and a handful of fresh cilantro. It's that easy.
Serves 2
1 8-rib rack of New Zealand lamb, at room temperature
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp ground cloves
2 tbsp paprika
1/2 tsp cayenne
3 tbsp olive oil
1 tbsp finely chopped garlic
salt and pepper, to taste
1 cup chopped fresh cilantro, about 1/2 bunch
Using a heavy knife, cut the rack of lamb into single chops and set aside. Add each of the spices in a food processor and grind 2-3 minutes. In a large bowl, stir together the chopped garlic and olive oil, then add the lamb and toss to coat. Season with salt and freshly ground black pepper, then add the spice mixture. Toss it all together to ensure the lamb is thoroughly coated, then add the cilantro, and give it all a final toss to coat. Cover the bowl with cling film and chill for at least 2 hours or even overnight, or toss it all in a big plastic baggie which makes storing it in the fridge very easy.
When ready, place the lamb on a preheated barbecue set on medium high, and cook until the chops are grilled evenly on both sides, about 3-4 minutes per side for medium, depending on the size of the chops. Serve on a big platter with grilled vegetables, such as zucchini with boiled and buttered fingerling potatoes.
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