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Barbecued lamb with chermoula recipe And Books

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Barbecued lamb with chermoula recipe and books

So you would like to know how to make Barbecued lamb with chermoula recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


barbecued lamb with chermoula
moroccan

1 medium onion grated
2 cloves garlic crushed
4 tablespoons chopped flat leaved parsley
4 tablespoons chopped fresh coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground saffron
1/2 teaspoon Harissa (qv)
1/2 cup olive oil
2 tablespoons lemon juice
l/2kg leg of lamb

To make Chermoula:
Mix onion garlic flat leaved parsley coriander cumin saffron harissa olive oil and lemon juice together and stand for 1 hour.
Starting at the thicker end of the leg of lamb cut down and around bone.
Scrape away as much meat as possible.
Remove bone.
Cut down into but not through the thickest part of the meat and open out flat.
Spread chermoula mixture into both sides of lamb and marinate for at least 2 hours.
Barbecue for about 3/4 hour turning frequently.
Cut in thick slices across the grain and serve.
Note. Harissa is a fiery condiment widely used in Morocco. The basic ingredients are red chillies cayenne olive oil and garlic. It should be thick with the consistency of light mayonnaise. Harissa is delicious served with poached eggs or sausages.

This Recipe Serves 6
(Disclaimer)


We truly hope you will like this American recipe, and enjoy your tasty Barbecued lamb with chermoula recepie. Check out these great recipe books and learn how to make Barbecued lamb with chermoula!
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