Recipe by Pets'R'us
Do not limit the use of the Chermoula to just this dish; also use it with chicken or pork This can also be cooked on the barbeque. Harissa is a Moroccan spice paste and you can probably find it in the Asian supermarkets Cooking time does not include marinating time
Top Review by Buster's friend
Fantastic chermoula! Used to marinate lamb kabobs which we grilled a medium hot grill. OMG delicious! Can't wait to try on some good venison this fall! Thanks for the keeper Pets'R'us!
- 1 1⁄2-2 lbs boneless leg of lamb, approx
- 1 onion, chopped very finely
- 3 cloves garlic, crushed
- 4 tablespoons fresh parsley, finely chopped
- 4 tablespoons fresh coriander, finely chopped
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground turmeric
- 1 teaspoon harissa
- 2 tablespoons lemon juice or 2 tablespoons lime juice
- 1⁄2 cup olive oil
Directions See How It's Made
- Make the Chermoula by mixing the onion, garlic, parsley, coriander, cumin, turmeric, Harissa, lemon juice and olive oil, and leave to stand for an hour.
- Cut down into, but not through, the meat, open and flatten as much as possible.
- Spread the Chermoula onto the meat, roll it up, secure with skewers or tie with string If there is any Chermoula left over, spread it over the meat.
- Wrap the meat, leave to marinate, preferably for a day, in the fridge.
- Next day: remove the meat from the fridge at least one hour before cooking.
- Preheat oven to 375 degrees F.
- Put the meat in a roasting tray, put in the oven and after 20 minutes lower the heat to 350F Roast 35 minutes per lb or longer.
- When the meat comes out of the oven, wrap it in aluminum foil, let it rest for 20 minutes, then carve in slices and serve.