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.

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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.

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