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Chermoula Lamb Cutlets

Pimp up your lamb chops with this exotic Moroccan paste

July 8, 2016

Chermoula Lamb Cutlets

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Chermoula cutlets (3)

ingredients for six

chermoula paste

50gm fresh coriander
50gm fresh parsley
50gm fresh mint
3 x medium cloves garlic
1 Tbsp ground cumin
2 tsp sweet paprika
2 tsp cinnamon
2 tsp salt
1 whole lemon
¼ cup extra virgin olive oil


18-24 lamb cutlets


150gm baby spinach
700gm fresh beetroot
1 cup coriander leaves
¼ cup roughly chopped mint leaves
½ cup toasted pinenuts
1½ cups toasted couscous
lemon rose dressing
40ml lemon juice
2½tsp rosewater
salt and pepper
⅓ cup extra virgin olive oil


  1. Prepare chermoula. Roughly chop leaves and tender stalks of coriander, parsley and mint.
  2. Roughly chop peeled garlic.
  3. Remove zest from lemon with peeler (avoid white pith) and retain. Cut off white pith and discard. Roughly chop lemon flesh removing any pips.
  4. Place flesh and zest of lemon in food processor bowl along with prepared herbs, garlic, salt and spices.
    Process adding olive oil through feeder to a textured paste.
  5. Coat cutlets in paste. Marinate for 20 minutes to 2 hours. Refrigerate if marinating for over 20 minutes.
  6. For salad, peel beetroot and cut into roughly 1.5cm dice. Steam for 10 minutes, until tender then allow to cool to room temperature. Gently wash and spin spinach leaves dry. Place both vegetables in large bowl. Add coriander and mint leaves and toss through pinenuts.
  7. To make lemon rose dressing, combine all ingredients in screw top jar. Shake to combine.
  8. Cook toasted couscous in salted boiling water for 10 minutes, until tender. Drain. Run under cold water to remove excess starch and cool slightly.  Toss in half quantity of dressing.
  9. To complete dish, heat 2 tablespoons olive oil in large frying pan. Fry cutlets, in batches, over medium-high heat for 2 to 3 minutes on each side. Remove from pan and rest for a couple of minutes on warm covered plate.
  10. Placed dressed couscous onto large platter. Toss salad with remaining dressing and pile on top of couscous. Lay warm lamb cutlets on top of salad and serve immediately.

cooks notes

  • Chermoula can be smeared over chicken or fish and cooked in a frying pan, baked in the oven or BBQ’d.
  • Freeze paste for up to 3 months.
  • Use lamb chops or try a boned, butterflied leg of lamb in place of cutlets. Cook leg of lamb on BBQ for 10 minutes each side to yield medium-rare lamb. Rest for 10 minutes before slicing.
  • Dress salad just before serving to keep from going soggy.
  • Replace toasted couscous in salad with fine couscous.

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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