Chermoula lamb leg steaks with minted cucumber yogurt

Chermoula lamb leg steaks with minted cucumber yogurt
  • Serves icon Serves 4
  • Time icon Takes 30 mins to make, 8 mins to cook, plus marinating

Homemade chermoula, made with saffron, lemon, coriander and garlic, is the perfect accompaniment to barbecued lamb leg steaks. The Moroccan-inspired flavours of the chermoula work well with fish and other meats too.

Nutrition: per serving

Calories
307kcals
Fat
21.7g (7g saturated)
Protein
24.2g
Carbohydrates
4.7g (3.5g sugars)
Fibre
0.5g
Salt
1.4g
Calories
307kcals
Fat
21.7g (7g saturated)
Protein
24.2g
Carbohydrates
4.7g (3.5g sugars)
Fibre
0.5g
Salt
1.4g

Ingredients

For the chermoula

  • Pinch of saffron 
  • 1½ tbsp lemon juice
  • 1 tsp finely grated lemon zest
  • ½ bunch of fresh coriander, coarsely shredded 
  • 2 garlic cloves, peeled and crushed
  • ½ tbsp paprika, cayenne pepper or smoked paprika
  • ½ tbsp lightly toasted cumin seeds 
  • Pinch of ground ginger
  • Generous pinch of flaky sea salt 
  • 25ml olive oil

For the lamb

  • 4 lamb leg steaks (90g-100g each)
  • 1 quantity of chermoula 
  • ½ cucumber
  • ½ tsp coarse salt (less if using fine)
  • Small handful of mint leaves
  • 200ml Greek yogurt
  • 30ml extra-virgin olive oil, plus extra 

Method

  1. For the chermoula: Crumble the saffron between your fingers into a small bowl with the lemon juice and zest. Leave for 10 minutes, then mix with the rest of the ingredients. 
  2. Coat the steaks with half the chermoula and chill in a dish, covered tightly, for at least 2 hours and up to 24, turning once or twice. Grate the cucumber, then mix it with the salt and leave in a bowl for 30 minutes. Add 1 teacup of cold water, slosh it around gently for a few seconds, then drain in a sieve and gently squeeze out excess moisture. Shred the mint leaves (don’t chop too finely or you’ll lose lots of flavour), then mix into the cucumber. Stir in the yogurt and olive oil, then taste and season.
  3. Wipe excess marinade from the steaks and lightly brush with oil, then cook until medium rare (3-4 minutes on each side, depending on the thickness). Baste with reserved marinade as they cook. Rest the lamb for 5 minutes, then serve.

delicious. tips

  1. Any leftover chermoula can be kept, covered, in the fridge for up to 3 days.

    Cook the lamb over a part of the barbecue that’s hot, but not so hot that the marinade burns.

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