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Home Grilled lamb cutlets with chermoula and roasted peppers

Grilled lamb cutlets with chermoula and roasted peppers

Mediterranean Lamb Grilling Summer Dinner party Cast iron

Grilled lamb cutlets with chermoula is exactly the kind of recipe that brings everyone to the table and hushes the room. The marinade of coriander, cumin and lemon penetrates deep into the meat, and on a properly hot grill pan you get those beautiful sear marks that complete the dish. For this, use a cast-iron roasting pan or a grill pan for the best heat distribution and that characteristic grilled flavor. Cast iron holds heat like no other material, and you notice the difference in the result immediately. Serve with roasted peppers and some labneh for a full Mediterranean-flavored evening.

x_ckl_recipe_markerGrilled lamb cutlets with chermoula and roasted peppers Juicy lamb cutlets marinated in an herb-packed chermoula, grilled to perfection and served with sweet roasted peppers. This is the Mediterranean on your plate. How do you make grilled lamb cutlets with chermoula and roasted peppers? Main course Mediterranean 4 servings 20 min 30 min 5 min 85 min

Make the chermoula: blend the coriander, parsley, garlic, cumin, paprika powder, olive oil, lemon juice, salt and pepper in a food processor or mortar and pestle until you have a smooth marinade.
Rub the lamb cutlets all over with three quarters of the chermoula. Cover and refrigerate for at least 30 minutes to marinate. Longer (up to overnight) will give even more flavor.
Preheat the oven to 200°C. Place the pepper halves cut-side down on a baking sheet lined with parchment paper. Drizzle with olive oil and a pinch of salt. Roast 25 to 30 minutes until the skin is charred black and the flesh is soft.
Remove the peppers from the oven, put them in a bowl and cover with plastic wrap. Let them steam for 10 minutes. Then peel off the skins and slice the flesh into strips. Drizzle with a little olive oil and some lemon juice.
Heat the grill pan over high heat until it's very hot. No oil needed in the pan. Place the lamb cutlets in the pan and grill 3 to 4 minutes per side for medium. If you prefer them pink inside, aim for 2.5 minutes per side.
Let the meat rest for 5 minutes on a plate covered with aluminum foil. This keeps the juices in the meat.
Serve the lamb cutlets with the roasted pepper strips, a spoonful of labneh and the remaining chermoula on the side. Garnish with fresh coriander leaves and lemon wedges.

Mediterranean Lamb Grilling Summer Dinner party Cast iron 8 lamb cutlets (approx. 100 g each) 3 red bell peppers, halved and seeded 200 g labneh or thick Greek yogurt 2 tbsp olive oil (for the peppers) Lemon wedges, for serving For the chermoula: 1 bunch fresh coriander 1 bunch fresh parsley 3 garlic cloves 1.5 tsp cumin 1 tsp smoked paprika 1 tsp sweet paprika 5 tbsp olive oil Juice of 1 lemon 1 tsp salt Freshly ground black pepper to taste Grill pan or cast-iron pan Food processor or mortar and pestle Baking sheet Parchment paper Plastic wrap Aluminum foil Tongs Cutting board Sharp knife Cast Iron Dutch Oven cast-iron-casserole Baking trays baking-sheets Serving Tongs serving-tongs Food Processor food-processors Blackwell Dutch oven BBQ set cast iron – casserole + lifter Blackwell Pannenset Alva Casserole - Dutch Oven - Nori - Cast Iron ø 26 cm - Enameled non-stick coating + Free Handles Alva Braadpan Cosy & Trendy Casserole Fontestic Cast Iron Black Ø 20 cm / 2.7 Liter - Enamelled Cosy & Trendy Braadpan Grilled lemon-garlic prawns on the barbecue foodies-grilled-lemon-garlic-prawns-on-the-barbecue Braised meat à la Provence with olives and tomato foodies-braised-meat-a-la-provence-with-olives-and-tomato Grilled halloumi with roasted peppers and chimichurri foodies-grilled-halloumi-with-roasted-peppers-and-chimichurri

Recipe

Grilled lamb cutlets with chermoula and roasted peppers

Juicy lamb cutlets marinated in an herb-packed chermoula, grilled to perfection and served with sweet roasted peppers. This is the Mediterranean on your plate.

Course	Main course
Kitchen	Mediterranean
Servings	4 servings

Preparation time

Preparation time	20 min
Time in oven	30 min
Stiffen up min.	5 min
Total	85 min

Equipment

Grill pan or cast-iron pan
Food processor or mortar and pestle
Baking sheet
Parchment paper
Plastic wrap
Aluminum foil
Tongs
Cutting board
Sharp knife

Ingredients

8 lamb cutlets (approx. 100 g each)
3 red bell peppers, halved and seeded
200 g labneh or thick Greek yogurt
2 tbsp olive oil (for the peppers)
Lemon wedges, for serving
For the chermoula:
1 bunch fresh coriander
1 bunch fresh parsley
3 garlic cloves
1.5 tsp cumin
1 tsp smoked paprika
1 tsp sweet paprika
5 tbsp olive oil
Juice of 1 lemon
1 tsp salt
Freshly ground black pepper to taste

How do you make grilled lamb cutlets with chermoula and roasted peppers?

Make the chermoula: blend the coriander, parsley, garlic, cumin, paprika powder, olive oil, lemon juice, salt and pepper in a food processor or mortar and pestle until you have a smooth marinade.
Rub the lamb cutlets all over with three quarters of the chermoula. Cover and refrigerate for at least 30 minutes to marinate. Longer (up to overnight) will give even more flavor.
Preheat the oven to 200°C. Place the pepper halves cut-side down on a baking sheet lined with parchment paper. Drizzle with olive oil and a pinch of salt. Roast 25 to 30 minutes until the skin is charred black and the flesh is soft.
Remove the peppers from the oven, put them in a bowl and cover with plastic wrap. Let them steam for 10 minutes. Then peel off the skins and slice the flesh into strips. Drizzle with a little olive oil and some lemon juice.
Heat the grill pan over high heat until it's very hot. No oil needed in the pan. Place the lamb cutlets in the pan and grill 3 to 4 minutes per side for medium. If you prefer them pink inside, aim for 2.5 minutes per side.
Let the meat rest for 5 minutes on a plate covered with aluminum foil. This keeps the juices in the meat.
Serve the lamb cutlets with the roasted pepper strips, a spoonful of labneh and the remaining chermoula on the side. Garnish with fresh coriander leaves and lemon wedges.

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A cast-iron grill pan is no coincidence here. Cast iron gets extremely hot and holds that temperature, exactly what you need to get a nice crust on lamb. Make sure the pan is really hot before the meat goes in, so the meat sears rather than steams. That's the small detail that makes a big difference in the result.

You can easily store leftover chermoula in a sealed jar in the fridge for a few days. Great as a dip with flatbread, over grilled chicken or as a dressing for a simple tomato and cucumber salad. This recipe also works just as well on the BBQ; the heat from the coals adds an extra smoky layer to the meat that pairs perfectly with the herbs.

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