Moroccan Chermoula Lamb with Pea, Feta and Mint Rice
Chermoula is a North African paste that is often used in Moroccan cooking. It is commonly used to flavour seafood but it also works particularly well as a marinade for meat and chicken.
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Loading... Ingredients
10 ml (2 tsp) paprika
10 ml (2 tsp) ground cumin
10 ml (2 tsp) ground coriander
2,5 ml (1/2 tsp) turmeric
5 garlic cloves, crushed
50 ml sunflower oil
12 lamb loin chops, deboned
salt to season
fresh coriander, finely chopped
sunflower oil to grill the lamb chops
Pea, feta and mint basmati rice
15 ml (1 tbsp) sunflower oil
1 onion, sliced
2 garlic cloves, crushed
2 cups frozen peas
15 ml (1 tbsp) lemon zest
100 g feta cheese
salt and black pepper
2 cups cooked Spekko India Gate Basmati Rice
62,5 ml mint leaves, whole or chopped
Method
1. Combine paprika, cumin, coriander, turmeric, crushed garlic and sunflower oil. Season the lamb with salt and marinate for two hours or preferably overnight.
2. Heat a pan and pour in a little oil to grease. Sauté the lamb until golden brown, or to taste.
3. To prepare the rice, fry sliced onion in sunflower oil until translucent. Add garlic and frozen peas.
4. Season with salt and add the cooked basmati rice. Stir in lemon zest. Lastly add feta cheese and mint leaves. Season with black pepper.