Wednesday, 30 November 2016

Chermoula lamb by Diana Henry.

Chermoula (Arabic) or charmoula is a marinade used in Algerian, Libyan, Moroccan and Tunisian cooking.
New tastes for me and so great!
6 tbsp olive oil
1 ½ tsp ground cumin
½ tsp ground coriander
½ tsp sweet paprika
1 medium red chilli, deseeded and finely chopped
Finely grated zest and juice of 1 lime
2 garlic cloves, crushed
Leaves from 1 small bunch coriander, chopped
A small handful of flat-leaf parsley leaves, chopped
Salt and pepper
Mix all the chermoula ingredients together.

- 1.3kg butterflied leg of lamb (boned weight).
Trimmed of excess fat.
Pierce the meat all over on both sides with a sharp knife and put in a roasting tin.
Pour on the chermoula and rub it all over, making sure it gets into the little cuts.
Cover with cling film and marinate in the refrigerator; a couple of hours is fine, overnight is better.

Cook the lamb, flesh-side down, in an oven preheated to 230ºC/450ºF/gas mark 8 for 15 minutes, then turn the heat down to 200ºC/400ºF/gas mark 6 and roast for a further 15 minutes.
Cover with foil and a couple of tea towels and leave to rest for 10 minutes.
Carve and serve with the purée and a bowl of couscous or bulgar wheat.

for the Pepper and carrot purée
2 red peppers, halved and deseeded
4 tbsp olive oil
2 tbsp red-wine vinegar
450g (1lb) carrots, scraped and chopped
½ tsp cayenne pepper or paprika
2 tbsp double cream (optional)

Put the peppers in a roasting tin, drizzle with olive oil and vinegar and season.
Roast in an oven preheated to 180ºC/350ºF/gas mark 4 for 45 minutes, until soft.
Barely cover the carrots with water and boil until soft.
Drain and keep the cooking liquid.
Purée the peppers, with the cooking juices, the carrots and cayenne, adding enough carrot cooking liquid to create a smooth purée.
Add the cream if using.

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