Name: Lamb cutlets with chermoula rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 1 bunch coriander; 5.00 gm smoked paprika; 2.50 gm ground cumin; 1 tsp ground coriander; 1/2 tsp ground turmeric; 1 long fresh green chilli, seeded, chopped; 1 brown onion, coarsely chopped; 2 garlic cloves, chopped; 21.00 gm lemon juice; 18.20 gm extra virgin olive oil; 12 (about 1.5kg) lamb cutlets; 300g basmati rice; 625ml water; 200g green beans, thinly sliced; 100g toasted slivered almonds; Tamar Valley Greek Style Yoghurt, to serve

Lamb cutlets with chermoula rice

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Tangy North African marinade for seafood, veggies, and meat.

Ingredients:

1 bunch coriander
5.00 gm smoked paprika
2.50 gm ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1 long fresh green chilli, seeded, chopped
1 brown onion, coarsely chopped
21.00 gm lemon juice
12 (about 1.5kg) lamb cutlets
300g basmati rice
625ml water
200g green beans, thinly sliced
100g toasted slivered almonds
Tamar Valley Greek Style Yoghurt, to serve

Instructions:

Prepare the coriander by removing roots and stems and giving it a good wash, making sure to save half of the leaves. Combine the coriander roots, stems, half of the leaves, paprika, cumin, coriander, turmeric, chilli, onion, garlic, lemon juice, and oil in a food processor. Blend until a smooth paste is achieved, then season with salt and pepper to taste.
Combine the lamb and 2 tablespoons of flavorful chermoula paste in a large bowl, allowing the ingredients to meld together for 5 minutes.
In a large saucepan over medium heat, sauté the remaining chermoula for 1-2 minutes until fragrant. Stir in the rice, then pour in the water and bring to a boil. Lower the heat, cover, and simmer for 12 minutes until the rice is cooked and the liquid is absorbed. Gently mix in the beans, cover, and let sit for 5 minutes before serving.
Preheat a char-grill on high. Grill the lamb for 2-3 minutes on each side for medium doneness, or to your preference. Rest the lamb covered with foil for 5 minutes before serving.
Gently fold in almonds and reserved coriander leaves into the rice using a fork.
Divide the rice onto plates. Place the lamb on top. Serve with yogurt, if preferred.

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