Chermoulla lamb with chickpea salad | Women's Weekly Food
Tender chermoulla lamb served with a chickpea salad—perfect for a flavorful dinner. Serves 4 in under 1 hour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 400 grams (12½ ounces) lamb backstrap
- 2 pitta breads (160g)
- 420 grams (13½ ounces) canned chickpeas (garbanzo beans), rinsed, drained
- 1 red onion (100g), sliced thinly
- 4 tomatoes (600g), cut into thin wedges
- 1/3 cup each fresh mint and coriander leaves (cilantro)
- 120 grams (4 ounces) baby rocket leaves (arugula), shredded coarsely
- 1/3 cup (80ml) lemon juice
- 2/3 cup (190g) skim-milk yoghurt
- lemon wedges, to serve
- Chermoulla
- 1 1/2 cup coriander, coarsely chopped
- 1 cup flat-leaf parsley, coarsely chopped
- 2 cloves garlic, crushed
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/3 cup (80ml) water
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