Name: Chermoula lamb racks with lentil salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 2 French trimmed lamb racks (8 cutlets on each rack); 260g (1 1/4 cups) brown lentils; 100g cherry tomatoes, halved; 82.50 ml coarsely chopped fresh continental parsley; 84.00 gm fresh lemon juice; 36.40 gm olive oil; 1 garlic clove, crushed; Pinch of salt; Spinach leaves, to serve; Lemon wedges, to serve; 1/2 bunch fresh coriander, leaves and stems chopped; 1 red onion, halved, chopped; 2 large fresh green chillies, chopped; 2 fresh red birdseye chillies, chopped; 2 garlic cloves, chopped; 18.20 gm olive oil; 5.00 gm ground cumin; 2 tsp ground turmeric

Chermoula lamb racks with lentil salad

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Elevate your home cooking with delectably spiced lamb racks and zesty lentil salad.

Ingredients:

2 French trimmed lamb racks (8 cutlets on each rack)
260g (1 1/4 cups) brown lentils
100g cherry tomatoes, halved
82.50 ml coarsely chopped fresh continental parsley
84.00 gm fresh lemon juice
Pinch of salt
Spinach leaves, to serve
1/2 bunch fresh coriander, leaves and stems chopped
1 red onion, halved, chopped
2 large fresh green chillies, chopped
2 fresh red birdseye chillies, chopped
2 garlic cloves, chopped
18.20 gm olive oil
5.00 gm ground cumin
2 tsp ground turmeric

Instructions:

In a food processor, blend coriander, onion, green and red chilies, garlic, lemon juice, oil, cumin, and turmeric until smooth to create the chermoula paste.
Lay the lamb in a generous glass or ceramic dish. Coat it with the vibrant chermoula paste, then seal it with plastic wrap and let it rest in the fridge for 2 hours to enhance the flavors.
Cook lentils in a large saucepan of boiling water for 15 minutes until tender. Drain and rinse with cold water. Combine lentils with tomato and parsley in a large glass or ceramic bowl, gently toss to mix. Cover with plastic wrap and chill in the fridge until ready to serve.
Preheat oven to 190°C. Sear lamb in a hot non-stick pan for 2 minutes on each side until brown. Transfer to a roasting pan and roast in the oven for 15 minutes for medium-rare or longer for your desired doneness. Rest, covered with foil, for 5 minutes before serving.
Combine the fresh lemon juice, extra virgin olive oil, and minced garlic with the lentil mixture, gently stirring until fully mixed. Taste and adjust seasoning with salt to your preference.
Present the lamb racks alongside fresh spinach leaves, a flavorful lentil salad, and zesty lemon wedges.

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