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Moroccan cuisine includes lamb as an ingredient. Because the meat is used in a variety of dishes ranging from slow-cooked tajines to bbq fried lambchops. Moroccan lamb chops with Chermoula is the recipe.
According to Simply Recipes, it derives from the Arabic word chermel, which means “to rub” or “to marinate.”
What is Chermoula?
Chermoula is a North African sauce that is used in a variety of dishes ranging from fish to beef. However, when served with lamb chops and yellow rice, this coriander-based sauce shines. Lamb chops can be grilled or roasted. It is sauce made of fresh herbs such as parsley and cilantro, as well as garlic, citrus, and warm spices.
Chermoula is the perfect sauce to add flavor to your meals, with bright flavors from fresh herbs, lemon, ginger, and red pepper flakes. Serve it with fish or meat, stir it into soups, or spread it on sandwiches. There are so many delicious ways to use this herbaceous Moroccan sauce.
What Does Chermoula Taste Like?
Chermoula is a piquant, spicy, cilantro-forward green sauce from Northern Africa with a flavor profile that tastes like a cross between pesto, chimichurri, and salsa verde.
It is traditionally made with a pestle and mortar to blend the flavors while keeping the condiment thick, textured, and not too smooth.
Prepare time: 10 min
Cook: 15 min
Ready in: 25 min
Ingredients
- 12 lambchops
- Yellow rice
- 1 tsp. Gingerpowder
- ½ tsp. Paprika powder
- ½ tsp. Cumin
- 1 toe of garlic
- 1/8 tsp. Cayenne powder
- 2 tsp olive oil
- salt and pepper
- 1 red onion
- 2 toes of garlic
- 1 tsp. Cuminpowder
- ¼ tsp. Salt
- ¼ tsp. Pepper
- bundle of fresh koriander
- 1 tbs of lemon juice
- 2 tbs of olive oil
- 1 tsp. Lemon zest (lemon-skin)
Directions
- mix 2 tablespoons of olive oil with 1 teaspoon of ginger powder, ½ teaspoon of paprika powder, ½ teaspoon, 1/8 teaspoon of cayenne powder and some salt and pepper and add a crushed toe of garlic.
- Use this marinade to rub in the 12 lamb chops and let it marinade for at least 20 minutes.
- get a bowl and crush 2 garlic toes and grate one red onion.
- Cut the fresh koriander in small pieces.
- Grate a bit of lemonskin and add all of the other ingredients 1 teaspoon of cumin powder, ¼ teaspoon of both salt and pepper, 1 tablespoon of lemon juice and finely 2 tablespoons of olive oil.
- Mix well and put aside.
- boil yellow rice
- fry or grill the marinated lamb chops for about 2 minutes on both sides.
- You can heat up the chermoula a bit in the microwave, but not necessary.
- Serve the lambchops on the yellow rice and add some chermoula on top.
