Lamb Chops, Chermoula & Rice
Aperçu
Lamb chops with chermoula and yellow rice is Moroccan, grilled or roasted lamb served with a fresh herb sauce and turmeric-stained rice. Chermoula is the part worth knowing. It is a North African sauce and marinade built on fresh coriander and parsley, garlic, cumin, paprika, lemon and oil, and its name comes from the Arabic chermel, meaning to rub or to marinate. That etymology describes exactly how it is used: rubbed into meat or fish before cooking, and often served again alongside as a sauce. It is most associated with fish, where it is close to standard across Morocco and Algeria, but it works with lamb particularly well, the herbs and lemon cut through fat in a way that a heavier sauce would not. Lamb runs through Moroccan cooking at every level, from long slow tagines to chops straight off a grill, and this is at the fast end of that range. The rice is coloured and lightly perfumed with turmeric rather than saffron, which is the everyday choice, visually similar, entirely different in flavour and cost.
Note de Patrimoine AFN
Chermoula is a North African herb sauce whose name derives from the Arabic chermel, to rub or marinate. It is most strongly associated with fish across Morocco and Algeria, and is used both as a marinade before cooking and as a sauce alongside.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1Make the chermoula
blend coriander, parsley, garlic, cumin, paprika, cayenne, lemon juice, olive oil, and salt until a smooth paste forms. Taste and adjust seasoning.
- 2
Score the lamb chops lightly on both sides. Coat thoroughly with two-thirds of the chermoula. Marinate for at least 1 hour, or overnight in the refrigerator.
- 3
Rinse the rice until the water runs clear. Cook in salted water according to pack instructions, then drain and fluff with a fork. Keep warm.
- 4
Bring the lamb chops to room temperature 20 minutes before cooking.
- 5
Heat a grill pan or barbecue to high heat. Brush the grill lightly with oil.
- 6
Grill the chops 3 to 4 minutes per side for medium, adjusting for thickness and preference.
- 7
Rest the lamb for 5 minutes before serving.
- 8
Serve the chops over rice with the remaining chermoula alongside as a sauce.
Notes de l’Africook
- Make the chermoula fresh and do not cook it. Heat dulls the coriander and the whole point is its brightness.
- Marinate the lamb for at least an hour, but not overnight, the lemon will start to break down the surface.
- Get the grill or pan genuinely hot. Lamb chops want a fast, hard sear rather than slow cooking.
- Rest the chops before serving, or the juices run out onto the plate.
Questions fréquentes
What is chermoula?
A North African sauce and marinade of fresh coriander and parsley with garlic, cumin, paprika, lemon and oil. The name comes from the Arabic chermel, meaning to rub, which is how it is used, worked into meat or fish before cooking. It is usually served alongside as well, uncooked.
Is chermoula only for fish?
It is most associated with fish and that is its classic use across Morocco and Algeria, but it is used with lamb, chicken and vegetables too. The herbs and lemon work particularly well against the fat in lamb, which is why this pairing holds up.
Why turmeric rather than saffron in the rice?
Turmeric is the everyday choice, it gives a similar yellow colour at a fraction of the cost. The flavours are not comparable: saffron is floral and distinctive, turmeric is earthier. For a plain accompanying rice, turmeric is what most Moroccan households would use.
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