Lamb chops with mint and red pepper chermoula

SERVES: 4 TIME TO MAKE: Less than 1.5 hours

Chermoula is a spicy North African sauce usually made with fresh herbs and spices.

DOWNLOAD RECIPE SHOP INGREDIENTS ONLINE

BRAAI RECIPES

INGREDIENTS

  • 12 PnP lamb shanks, or cutlets
  • 2 cloves PnP garlic cloves, chopped
  • 1 grated lemon peel and juice
  • 1 glug PnP Finest extra-virgin olive oil

Chermoula

  • 1 red pepper, halved
  • 1 clove PnP garlic clove, crushed
  • 3 tbsp coriander or basil leaves, chopped
  • 1 tsp ground cumin
  • 1 tsp chopped paprika
  • 3 tbsp PnP mint, chopped
  • 2 tbsp juice of 1 lemon
  • 1 pinch PnP salt

METHOD

  • Preheat grill or prepare braai.
  • Toss lamb in garlic, lemon peel and juice with a glug of oil.
  • Allow to marinate for 30 minutes.
  • Toss pepper in oil and place skin-side up on a baking tray.
  • Grill until skin is charred and blistered. Place in a plastic bag to sweat for 5 minutes.
  • Remove skin and discard.
  • Place pepper and remaining chermoula ingredients in a blender and blitz until roughly chopped.
  • Cook chops over the coals, under the grill or in a griddle pan until done to your liking.
  • Season and serve with a dollop of chermoula.