Chermoulla Lamb With Beans

April 6, 2009 · Posted in Cooking Recipes 

Chermoulla Lamb With Beans

  • · Cook lentils rather than buying. Simmer 1 cup raw brown lentils for 30 minutes or 1 cup red lentils for 8 minutes or until just tender. Drain; cool under cold water.
  • · Cook lemons on grill if you like.

Serves 4

Preparation: 20 minutes + 30 to marinate

Cooking: 10 minutes

Ingredients:

  • · Chermoulla Paste (recipe follows)
  • · 8 x 150g lamb loin chops
  • · Cooking oil spray
  • · 250g green beans, topped, cut in half diagonally
  • · 2 large ripe tomatoes, chopped
  • · 400g can brown lentils, rinsed
  • · ½ cup coarsely chopped flat-leaf parsley
  • · 2 tablespoons lemon juice
  • · 2 tablespoons vegetable oil
  • · 1 clove garlic, crushed
  • · Natural yogurt & lemon wedges, to serve

Method:

  1. Make Chermoulla Paste as recipe directs. Place lamb and half paste in a glass bowl; turn lamb to coat. Cover with plastic food wrap; chill for 30 minutes.
  2. Preheat a char-grill or barbecue on high. Spray lamb with oil; grill lamb, brushing with remaining paste, for 3-4 minutes each side for medium or until cooked to your liking. Transfer lamb to a plate. Cover with foil; rest for 5 minutes.
  3. Meanwhile, cook beans in a medium saucepan of boiling water for 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 alt and pepper.
  4. Spoon bean salad onto plates. Top with lamb. Serve with yogurt and lemon wedges.

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