Lamb Chops with Chermoula

Name: Lamb Chops with Chermoula
Prep time: 2 h 10 min
Cook time: 8 min
Total time: 2 h 18 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 12 lamb cutlets, frenched; 1 large bunch fresh coriander; 1 bunch fresh parsley; 4 cloves garlic; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp chilli flakes; 3 tbsp lemon juice; 100ml olive oil; 1 tsp salt

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.

Total time

138 min

Prep

130 min

Cook

8 min

Difficulty

easy

Cuisine

Mediterranean

gluten-free

Ingredients

12lamb cutlets, frenched

1 large bunchfresh coriander

1 bunchfresh parsley

4 clovesgarlic

2 tspground cumin

1 tspsmoked paprika

1 tspchilli flakes

3 tbsplemon juice

100mlolive oil

1 tspsalt

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.

Calories

927

Protein

60.9g

Fat

74g

Carbs

3.5g

Fiber

0.9g

Sodium

659mg

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