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Lamb leg with chermoula.

post #1 of 12
Thread Starter 

I butterflied a leg so its about 40mm thick laid flat. 

Then a handful,each, of fresh parsley,cilantro & mint chopped.

In the spice grinder went a tab of coriander,cumin, 1/2 tab fenugreek,black pepper, rock salt.

 

Added a tab crushed chilli flakes,sweet paprika.

Mixed the lot with zest & juice of 2 lemons, 4 big cloves of garlic crushed,enough EVO  to get a paste.

Rubbed the cut side of lag,put in the the fridge for 2 hours while I see if the MES  works after the mini flood we had in the back of house.


This is a North African/Turkish style of dish.Traditionally it would grilled over charcoal served with salad & flatbread.

Assuming the MES works it will be smoked over apple.

post #2 of 12

That looks like it is going to be awesome. How did it turn out?

post #3 of 12
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post #4 of 12
Thread Starter 
Quote:
Originally Posted by link View Post

That looks like it is going to be awesome. How did it turn out?
Just went in now ! MES didn't suffer any damage in the flooding !
3 hours over apple & some mallee.
Chermoula can be tinkered with depending on what your cooking.I really like doing oily fish like mackerel .I use preserved lemon in some of them but I have run out.
post #5 of 12
Thread Starter 

post #6 of 12
Thread Starter 
That's it finished.
Really tasty,I had cauliflower cheese in the fridge so I went with that instead of making salad.I could have pulled it a little earlier ,it's was medium.
It is a rub that you can change up depending on your meat.I wouldn't use mint with fish,I would use green onions or a red onion really finely diced. Back the cumin off a tad.Maybe sub some fennel frond. Lose the fenugreek.Bump the paprika .
I like the lemon with lamb,cuts the fat,I don't trim my lamb.This will work rubbed over lamb chops or similiar .
post #7 of 12

Looks delicious!

 

I don't trim the fat off the lamb either. I love that crispy fat.

 

Points!

 

Al

post #8 of 12
That looks tasty! Will give that Rub ago.
post #9 of 12
Thread Starter 
Quote:
Originally Posted by Smokin Monkey View Post

That looks tasty! Will give that Rub ago.
I think you have to tinker with it mate ,to get your own deal. Just easy on the cumin. And skin side to the flame so the spices don't bur & get bitter.
post #10 of 12

Looks great! The rub sounds really good. I don't mind Cumin but too much can take over. I usually add half what a recipe calls for and adjust if needed...JJ 

post #11 of 12
Thread Starter 

I was out in the Turkish part of town today so had lamb from the char grill for lunch. 

Honestly I liked mine better ,had more punch.

You see chermoula a lot with oily fish,sardines,mackerel ,char grill fishing shack style.

Lots of versions,I do like  preserved lemon as an ingredient,citrons confit in French . Gives it  a real tang.

When the fishing bounces back I have a plan for some mullet with some North African flavours as a rub. I will hot  smoke it  . 

post #12 of 12

Luscious looking lamb!

 

Points

 

Disco

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