Chermoula Spice adds flavour to so many dishes. Here, lamb backstraps
are marinated in a paste of mint, coriander, parsley, garlic and onion,
then thickly sliced and served with crunchy Chermoula Wedges and a
salad or vegetables.
2 lamb backstraps (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 red 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 or more
on medium heat until cooked to your liking.
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.
