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Butchery /

Chermoula Marinated Aussie Lamb Chops with Chickpea Tabouli

Featuring our Frozen Australia Lamb Chops,

We will be preparing 4 servings of Chermoula Marinated Aussie Lamb Chops with Chickpea Tabouli

For the chermoula:

  • 2 cloves garlic
  • 1/2 Serrano pepper, diced
  • 1/2 bunch cilantro, chopped rough
  • 1/2 bunch parsley, chopped rough
  • 1 Tbsp cumin seeds, toasted
  • 1 tsp ground coriander
  • 3 Tbsp lemon juice
  • 1 slice ginger, peeled
  • 1/4 lemon, chopped
  • 3/4 C extra virgin olive oil

For the tabouli:

  • 1 C mint leaves, chopped
  • 1 C parsley, chopped
  • 1 large tomato, chopped rough
  • 1 can of chick peas, drained and lightly rinsed
  • 1/2 cucumber, chopped
  • 1/4 red onion, diced small
  • 1 tsp ground cumin
  • 2 Tbsp sumac
  • 1/4 C lemon juice
  • 1/3 C extra virgin olive oil
  • 2 tsp salt

For lamb and serving: 

  • 8 Australian lamb chops
  • 1 C hummus 
  • 1 lemon, cut into wedges

Now let’s get cooking!

Method for chermoula: Combine all of the ingredients in half the oil. Blend until smooth. Fold in remaining oil.

Method for tabouli: Combine all ingredients and refrigerate until needed.

Method for assembly:
Step 1: Toss lamb chops in half of the cheroula and marinate for 30 minutes. Preheat grill to medium heat.

Step 2: Place chops on grill and cook, charring both sides until you have reached your desired doneness. 

Step 3: Remove chops from grill and rest for 3 minutes. Whilst chops are resting, place a generous dollop of hummus and tabouli on each plate.

Step 4: Place chops on plate and drizzle with remaining chermoula. 

Step 5: Serve with lemon wedges. Enjoy!

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