Pan-fried lamb with chermoula & herb couscous

Pan-fried lamb with chermoula & herb couscous

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

I first tried chermoula in Morocco, but it’s said to come originally from Tunisia. Either way, it’s a great sauce with most meat or fish, so it’s really versatile. The most important ingredients are garlic and coriander; the spices change, but cumin is nearly always included.

Ingredients

Quantity Ingredient
4 x 175g lamb fillets
200g couscous
1 small mixed bunch fresh coriander, mint and flat-leaf parsley
2 lemons, juiced
100ml olive oil
sea salt
freshly ground black pepper

For the chermoula paste

Quantity Ingredient
2 red onions
1 small bunch fresh coriander
1 x 3cm piece fresh root ginger
100ml lemon juice
100ml olive oil
1 tablespoon honey
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon turmeric

Method

  1. First, make the chermoula paste. Roughly chop the onions, coriander and ginger and place in a small food processor with the other ingredients. Blitz to a paste. Cover the lamb with the paste and set aside.
  2. Pour boiling water over the couscous in a heatproof bowl until it is just covered, then cover with clingfilm and set aside for a few minutes until the water is absorbed.
  3. Meanwhile, chop the herbs. Stir them into the couscous along with the lemon juice and 50ml oil. Season with salt and pepper.
  4. Heat the remaining oil in a large frying pan, add the lamb and cook for 8 minutes, basting and turning frequently. Remove from the heat and leave to rest in a warm place for 5 minutes, then slice.
  5. To serve, place a spoonful of couscous in the middle of each plate, top with the lamb and drizzle the chermoula meat juices around it.
Tags:
James Martin
Saturday Kitchen
quick meals
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