Chermoula Lamb Steaks
Ingredients
- 35g fresh coriander- thin stalks are fine
- 15g flat leaf parsley leaves
- 5g fresh mint leaves
- 10g garlic rough chopped
- 170ml olive oil
- 85ml lemon juice
- 20g preserved lemon
- 1tsp ground cumin
- 1tsp paprika
- 1tsp ground coriander
- 1/4tsp cayenne pepper
- 1tsp sea salt
Preparation
To make the chermoula you can either grind the herbs and garlic etc with a pestle and mortar and combine with the oil, lemon and spices or throw all the ingredients in a blender and blitz to the desired consistency
Put the lamb steaks in a zip lock bag or a bowl and use half the chermoula as a marinade, make sure each steak is well coated and refrigerate overnight or for at least 8 hours. Put the remaining chermoula in the fridge at the same time
Take the steaks out of the fridge 30mins before cooking. BBQ or place under a hot grill, cooking time will be dependent on the size of the steaks, these larger ones take 4 mins each side for medium rare, 5 mins each side for well done. Rest for 5 mins before serving. Stir the chermoula and dress the steaks
