Chermoula Lamb Recipe

Recipe Andy Fenner Ingredients: For the lamb:

  • 1,5kg rolled breast of lamb, tied by your butcher
For the chermoula:
  • 1 large bunch of coriander, finely chopped
  • 4 cloves garlic, finely chopped
  • 2T paprika
  • 1T cumin
  • 1t salt
  • 1t ginger, grated or very finely chopped
  • ½t cayenne pepper (or more if you like it spicy)
  • 3 to 4 saffron threads
  • 3T vegetable oil
  • Juice of 1 small lemon
Directions: Pre-heat the oven to 170°C. Combine the chermoula ingredients in a bowl. (You can do this in advance if you prefer). If the sauce is too thick, add a splash of oil to loosen it up. Smear the chermoula over the rolled lamb breast. Place on a tray that has a light brushing of oil and cook it in the oven for one hour. Remove, allow to rest and carve into discs. Serve with a fresh rocket salad, seasonal greens and Zonnebloem Shiraz 2011.