Chermoula Lamb with White Bean Puree & Capsicum Braise


Chermoula Lamb with White Bean Puree & Capsicum Braise

Chermoula Lamb with White Bean Puree & Capsicum Braise. Chermoula, a North African spice blend, gives this lamb dish a fresh and fragrant Morrocan flavour.

Chermoula Lamb with White Bean Puree & Capsicum Braise


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


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