Chermoula Spice adds flavour to so many dishes. Here lamb back straps are marinated in a
paste of mint, coriander, parsley, garlic and onion., then thickly sliced and served with crunchy
Chermoula Wedges and a salad.
2 lamb back traps (approx 400g)
Extra virgin olive oil
½ bunch mint
½ bunch coriander
½ bunch flat leaf parsley
3 cloves garlic, peeled and roughly chopped
1½ tbsp Spice Fusion Chermoula Spice blend
1 medium Spanish onion, finely chopped
Blend or process the mint, coriander, parsley, garlic and onion
with enough oil to make a thick paste; stir in Chermoula Spice blend.
Spread Chermoula paste onto one side of the lamb to about half a centimetre thickness.
Bring a frying pan or barbecue hot plate to a high heat. Drizzle pan or hot plate with
oil and cook lamb, Chermoula side down, on a high heat until a crust forms.
Carefully turn the lamb over and cook a further 10 minutes (for rare, more for well-done)
on a medium heat. Remove from heat and rest in a warm place for 15 minutes.
CHERMOULA POTATO WEDGES
2 large Desire or Pontiac potatoes, peeled and cut into thick wedges
1 tbsp extra virgin olive oil
1 tbsp Spice Fusion Chermoula Spice blend
Preheat oven to 220ºC.
Parboil potato wedges, for about 5 minutes; drain well and set aside to cool.
In a plastic bag, combine oil and Chermoula Spice blend,
add potatoes and massage until they are well coated with the oil and spice.
Place on a lightly greased oven slide and roast for 20 minutes
or until golden brown and crisp.