Recipe

Chermoula lamb fillets with mixed rice and lentil salad

Add an exotic flair to dinner time with this delicious herby chermoula lamb recipe. Serve with a mixed rice and lentil salad for a healthy midweek meal the whole family will love

Oct 31, 2017 12:38am
By Jennene Plummer
  • 25 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

  • 1 cup brown and red rice combination
  • 400 gram can lentils, rinsed, drained
  • 60 gram bag baby spinach leaves
  • 1 pomegranate, seeds removed
  • 1/4 cup chopped dill
  • 2 tablespoon pine nuts, toasted
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon pomegranate molasses
  • 500 gram lamb fillet
  • lemon wedges to serve
Chermoula
  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 1/3 cup chopped parsley
  • 1/3 cup chopped coriander leaves
  • 4 garlic cloves, crushed
  • 2 teaspoon ground cumin
  • 2 teaspoon sweet paprika

Method

  • 1
    In a saucepan of boiling, salted water, cook rice for 25-30 minutes until tender. Drain well and rinse under cold water. Transfer to a bowl. Add lentils, spinach, pomegranate seeds, dill and pine nuts.
  • 2
    In a jug, whisk oil, juice and molasses. Season. Stir through rice mixture. Set aside.
  • 3
    To make chermoula: In a small bowl, combine all the ingredients. Season to taste.
  • 4
    Preheat a char-grill pan or barbecue on high. Place lamb in a shallow dish. Pour over half the chermoula, turning to coat.
  • 5
    Cook lamb for 2-3 minutes each side until cooked to taste. Set aside, loosely covered with foil, to rest. Serve sliced with salad and a drizzle of the remaining chermoula. Accompany with lemon.

Notes

  • If pressed for time, use a 450g pre-cooked rice mix.

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