Name: Chermoulla lamb with beans
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 8 150g lamb loin chops; cooking oil spray; 250 gram green beans, topped, cut in half diagonally; 2 large ripe tomatoes, chopped; 400 gram can brown lentils, rinsed; 1/2 cup coarsely chopped flat-leaf parsley; 2 tablespoon lemon juice; 2 tablespoon vegetable oil; 1 clove garlic, crushed; natural yoghurt, to serve; lemon wedges, to serve; Chermoulla paste; 1 cup chopped coriander; 1 small red onion, halved, chopped; 2 fresh long green chillies, chopped; 2 fresh long red chillies, chopped; 2 clove garlic, chopped; 1 small lemon, finely grated zest and juice; 1 tablespoon vegetable oil; 2 teaspoon ground cumin; 1 teaspoon ground turmeric

Chermoulla lamb with beans

Make this flavoursome dinner for your family in no time at all. Tender lamb is marinated in chermoulla, a North African spice paste, and served with a tomato and bean salad, drizzled with a fresh, zesty dressing.

Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

8 150g lamb loin chops

cooking oil spray

250 gram green beans, topped, cut in half diagonally

2 large ripe tomatoes, chopped

400 gram can brown lentils, rinsed

1/2 cup coarsely chopped flat-leaf parsley

2 tablespoon lemon juice

2 tablespoon vegetable oil

1 clove garlic, crushed

natural yoghurt, to serve

lemon wedges, to serve

Chermoulla paste

1 cup chopped coriander

1 small red onion, halved, chopped

2 fresh long green chillies, chopped

2 fresh long red chillies, chopped

2 clove garlic, chopped

1 small lemon, finely grated zest and juice

1 tablespoon vegetable oil

2 teaspoon ground cumin

1 teaspoon ground turmeric

Method

1.Make chermoulla paste: Process all ingredients to form a paste.

2.Place lamb and half of paste in a glass bowl; turn lamb to coat. Cover with plastic food wrap. Chill 30 minutes.

3.Preheat a char-grill or barbecue on high. Spray lamb with oil. Grill lamb, brushing with remaining paste, 3-4 minutes each side for medium, or until cooked to your liking. Transfer lamb to a plate. Cover with foil. Rest 5 minutes.

4.Meanwhile, cook beans in a medium saucepan of boiling water 2 minutes, or until bright green and tender. Drain. Refresh in cold water. Transfer beans to a medium bowl; add tomato, lentils, parsley, juice, oil and garlic. Toss to combine. Season with salt and pepper.

5.Spoon bean salad onto plates. Top with lamb. Serve with yoghurt and lemon wedges.

Women's Weekly Food