Part of Barbecued Chermoula Lamb recipe. Lamb can be coated in Chermoula up to 2 days in advance. Chermoula is best made on day it is required, so flavours are at their most pungent.
25g (¼ cup firmly packed) roughly chopped Italian parsley
20g (2-3 tbsp cup firmly packed) roughly chopped coriander
3 cloves peeled garlic
¾ tsp smoked paprika
2 tsp ground cumin*
2 tsp ground coriander seed*
¼ tsp cayenne pepper
1 tbsp lemon juice
1 tbsp olive oil
- Place all ingredients into a food processor fitted with a metal blade, or a blender, and process until mixture forms a paste. Cover and refrigerate until required
* Use a mortar and pestle to obtain ground cumin and coriander seed.