Red chermoula lamb with avocado salad

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How to make Red chermoula lamb with avocado salad

  • Yield : 4
  • Prep Time : 0:47
  • Cook Time : 0:08
  • Total Time : 0:55

Ingredients

  • 1/3 cup olive oil
  • 2 long red chillies, chopped
  • 1 birdseye chilli, chopped
  • 2 tablespoons tomato paste
  • 1 garlic clove, chopped
  • 1 teaspoon paprika
  • 1/4 teaspoon caraway seeds, ground
  • 8 lamb loin chops (about 85g each)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon red wine vinegar (additional)

Salad

  • 2 firm but ripe avocados, peeled, pitted, cut into wedges
  • 2 red radishes, thinly sliced
  • 1 small shallot, thinly sliced
  • 1/2 cup (7g) fresh coriander (leaves and tender stems)
  • 1/2 cup Greek yoghurt

Method

  • Step 1 In a small food processor, blend oil, chillies, tomato paste, garlic, paprika and caraway until smooth. Season with salt and pepper. In a resealable bag, combine lamb and 3 tablespoons chermoula, turning to coat lamb. Refrigerate for at least 30 mins and up to 2 hours. Stir 1 tablespoon vinegar into remaining chermoula and reserve.
  • Step 2 Prepare a barbecue for medium-high heat. Remove lamb from marinade and pat dry. Barbecue lamb, turning once, for about 2-3 mins per side, or until char marks form and an instant-read thermometer inserted into centre of lamb registers 54C. Transfer lamb to a platter to rest for 5 mins.
  • Step 3 Meanwhile, in a medium bowl, combine avocados, radishes, shallot, coriander and remaining 1 teaspoon vinegar. Season generously with salt and gently toss salad. Spread yoghurt evenly on bottom of a serving platter. Top with avocado salad and lamb and serve with reserved chermoula sauce.

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