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Chermoula Lamb with White Bean Puree and Capsicum Braise

Chermoula Lamb with White Bean Puree and Capsicum Braise

Chermoula Lamb with White Bean Puree and Capsicum Braise recipe by MiNDFOOD.

Chermoula Lamb with White Bean Puree and Capsicum Braise

Chermoula, a North African spice blend, gives this lamb dish a fresh and fragrant Morrocan flavour.

Serves 4

¼ cup olive oil

2 tbsp lemon juice

1 tbsp ground cumin

1 tbsp sweet paprika

4 garlic cloves, crushed

½ cup coriander leaves, roughly chopped

½ cup flat-leaf parsley leaves, roughly chopped

3 tsp sea salt flakes

4 lamb backstraps

2 x 400g cans cannellini beans, drained and rinsed

¼ cup olive oil (extra)

¼ cup lemon juice (extra)

salt and pepper, to season

2 tbsp olive oil (extra)

1 large brown onion, cut into thin wedges

2 red capsicums, seeds removed, thinly sliced

½ cup pitted Kalamata olives, halved

rocket leaves, to serve

1 Combine oil, lemon juice, cumin, paprika, garlic, coriander, parsley and salt in a large bowl. Add lamb and stir to coat well with spice mixture. Cover and refrigerate for 1 hour.

2 Put beans, ¼ cup oil (extra), lemon juice (extra) and ½ cup warm water in a food processor. Process until a smooth mixture forms. Transfer to a bowl and season well with salt and pepper. Refrigerate until ready to serve.

3 Heat a chargrill pan or frying pan over medium-high heat. When hot add 2 backstraps and cook for 3–4 minutes. Turn and cook for a further 3 minutes until medium-rare or cooked to your liking. Transfer to a large plate and cover to keep warm. Cook remaining backstraps. Stand for 5 minutes before thinly slicing.

4 Meanwhile, heat 2 tbsp oil (extra) in a large frying pan over medium heat. Add onion and cook for 4 minutes or until soft. Add capsicum and cook, stirring often, for 4 minutes or until tender. Stir through olives and cook for 1 minute or until heated through.

Spoon bean mixture onto serving plates. Top with slices of lamb and capsicum braise. Serve with rocket.

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