Chermoula, also known as charmoula, serves as both a marinade and condiment integral to the culinary traditions of Maghreb countries. While its classic application involves enhancing the flavour of fish and lamb, this versatile concoction can also elevate the taste of various meats, seafood or vegetables.

INGREDIENTS:

Chermoula Sauce

• 300g (3 cups) fresh coriander/cilantro
• 100g (1 cup) flat-leaf parsley, leaves only
• 8 garlic cloves, peeled
• 5g (1 tbsp) dried cumin
• 5g (1 tbsp) sweet paprika
• 60ml (4 tbsp) extra virgin olive oil
• 2g (1 tsp) salt
• 1 whole (or 10 slices) preserved lemon

MEAT:

• 8 lamb loin chops

 SERVES:

• 4

COOKS IN:

• Prep: 10 min
• Cooking: 10 min

DIFFICULTY:

• MEDIUM

METHOD:

• Place all the ingredients in your K-Mojo DigiMaster with the Chopping Blade attachment on.
• Give the ingredients a blitz. If the mixture is too thick, add a splash of water to loosen it up.
• Empty the sauce into a large mixing bowl and toss the lamb chops in the chermoula marinade, ensuring to cover all surfaces.
• Marinate for at least 8 hours, or preferably overnight.
• Place the lamb chops on a hot barbecue or griddle pan.
• Cook for 3-4 minutes on each side for medium rare. Alternatively, cook to desired doneness. (This depends on the thickness of the actual chops as well.)
• Once cooked, serve or top with more sauce. Enjoy!

TIP: Serve with wild rice or potatoes, plus asparagus or your favourite greens.