Chermoula Lamb Recipe
Char-roasted chermoula lamb with coriander, parsley, garlic and cumin. Prep 20 min, cook 120 min, serves 6. A herby spit braai favourite.
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Cooking tools:
- Rotisserie spit
- Grill
- Rotisserie motor
- Food processor
- Blender
- Instant-read thermometer
- Spray bottle
- Butcher's twine
- Chef's knife
- Cutting board
- Cooling rack
- Baking sheet
- Plastic wrap
- Refrigerator
- Aluminum foil
- Tongs
Ingredients
- 1 (2-2.5kg) leg of lamb, bone-in
- 4-5 cloves garlic, peeled and sliced
- Coarse sea salt
- Freshly ground black pepper
- 1 cup fresh coriander
- 1 cup fresh parsley
- 4-5 cloves garlic, roughly chopped
- 1 red chilli, or 1 tsp chilli flakes, adjust to your spice preference
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- Zest and juice of 2 lemons
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