Moroccan Chermoula Lamb with Pea, Feta and Mint Rice | Spekko Rice
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Moroccan Chermoula Lamb with Pea, Feta and Mint Rice

Moroccan Chermoula Lamb with Pea, Feta and Mint Rice

Chermoula is a North African paste that is often used in Moroccan cooking.  It is commonly used to flavour seafood but it also works particularly well as a marinade for meat and chicken.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    10 ml (2 tsp) paprika
    10 ml (2 tsp) ground cumin
    10 ml (2 tsp) ground coriander
    2,5 ml (1/2 tsp) turmeric
    5 garlic cloves, crushed
    50 ml sunflower oil
    12 lamb loin chops, deboned
    salt to season
    fresh coriander, finely chopped
    sunflower oil to grill the lamb chops

    Pea, feta and mint basmati rice
    15 ml (1 tbsp) sunflower oil
    1 onion, sliced
    2 garlic cloves, crushed
    2 cups frozen peas
    15 ml (1 tbsp) lemon zest
    100 g feta cheese
    salt and black pepper
    2 cups cooked Spekko India Gate Basmati Rice
    62,5 ml mint leaves, whole or chopped

Method

    1. Combine paprika, cumin, coriander, turmeric, crushed garlic and sunflower oil.  Season the lamb with salt and marinate for two hours or preferably overnight.
    2. Heat a pan and pour in a little oil to grease.  Sauté the lamb until golden brown, or to taste.
    3. To prepare the rice, fry sliced onion in sunflower oil until translucent.  Add garlic and frozen peas.
    4. Season with salt and add the cooked basmati rice.  Stir in lemon zest. Lastly add feta cheese and mint leaves.  Season with black pepper.