BARBECUED CHERMOULA LAMB
Served with Summer Melange of Melon, Mint and Pepper
1kg lamb loin (trimmed)
1 recipe Chermoula
olive oil for cooking
Maldon sea salt & freshly ground pepper
- In a non-reactive bowl or dish combine lamb and Chermoula. Massage Chermoula into lamb so flavours penetrate. Cover and refrigerate for at least 4 hours, but preferably overnight.
- When ready to serve, preheat barbecue or char-grill. Drizzle cooking surface with a little oil (or alternatively place a teflon sheet on barbecue). Once hot, add lamb and brown on all sides (this will take approx. 5-6 minutes over a high heat). Continue cooking for a further 1-2 minutes or until lamb is medium-rare. (Do not be tempted to overcook!).
- Transfer lamb to a warmed platter, season lamb and cover platter and lamb with tea towels to rest. Rest for 5-10 minutes before slicing.
- Carve lamb on a diagonal into 1cm thick slices and arrange on a serving platter. Serve with Summer Melange of Melon, Mint and Pepper.