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Lamb Chops with Chermoula
North African lamb chops marinated in chermoula herb sauce — grilled until charred and fragrant. Marinating the cutlets in chermoula for a full two hours, not just a quick coat, actually gets the herb flavour into the meat.
Ingredients
Instructions
Blend coriander, parsley, garlic, cumin, paprika, chilli, lemon and oil into chermoula.
Coat lamb cutlets in chermoula, marinate 2 hours.
Heat a griddle pan or grill to very high heat.
Grill cutlets 2-3 minutes each side for pink.
Rest 3 minutes.
Serve with extra chermoula spooned over.
Add a squeeze of lemon and serve with flatbread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
