Chermoula Marinated Lamb with Wilted Spring Greens

Culinary travel from the comfort of your kitchen: Moroccan Chermoula Lamb.

Chermoula Marinated Lamb with Wilted Spring Greens
In honor of Easter and Spring – I share this roasted lamb recipe. Mind you, this is not your traditional springtime lamb roast studded with garlic and served with mint (which is always a good option, of course). Instead, this roast veers to North Africa with a generous smear of chermoula, a heady concoction of aromatic spices, fresh herbs, chiles, and garlic. Consider it Easter break on holiday from the comfort of your kitchen – a spring fling for culinary travelers.

What is Chermoula?
Chermoula is a flavorful and versatile condiment in Moroccan, Libyan, and Tunisian cuisines. It’s used as a marinade and garnish for fish, meats, and vegetables, and it can also be swirled into rice and couscous dishes. Recipes for chermoula vary from region to region and cook to cook, but the gist is to use fistfuls of fresh green herbs, such as parsley, cilantro, and mint, and plenty of spice, such as cumin and coriander. While it’s a long list of ingredients, it’s easily blitzed in a food processor in just a few minutes. The end result should be bright, sharp, and aromatic with a kick of heat. Ideally, toast and grind whole spices for best flavor, but pre-ground spices will do just fine.

Moroccan Chermoula Lamb

In this recipe, the meat is served over a platter of spring greens, lightly dressed with lemon and olive oil. Choose a selection of sturdy greens that are a mix of bitter, peppery, and sweet. The cooking juices from the lamb will slightly wilt the leaves, for a refreshing contrast that mirrors the season. And, for best flavor results, begin marinating the lamb the night before roasting. Goodness knows, we have the time for that right now. Stay well, friends!

Lamb Chermoula with Wilted Spring Greens

Active Time: 20 minutes
Cooking Time: 1 1/2 to 2 1/4 hours
Marinating Time: 24 hours, plus 1 hour standing time
Serves 6 to 8

Chermoula:
5 cloves garlic
1 cup Italian flat-leaf parsley sprigs
1 cup cilantro sprigs
1/2 cup fresh mint leaves
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon ground coriander
1/2 teaspoon crushed red pepper flakes
1/4 cup extra-virgin olive oil, or more as needed

1 (5 to 6 pound) semi-boneless leg of lamb, fat trimmed
Salt and freshly ground black pepper

6 cups mixed spring greens such as frisée, mustard greens, mizuna, arugula
1 small handful mint leaves, coarsely torn
1/4 cup flat-leaf parsley and/or cilantro leaves
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
2 tablespoons toasted pine nuts

  1. Begin marinating the lamb one day before serving. Place all of the chermoula ingredients, except the olive oil, in the bowl of a food processor. Pulse to coarsely chop. Add the oil and process to blend. The chermoula should have a runny paste consistency. If needed, add a little more oil to achieve this consistency.
  2. Place the lamb in a large bowl and season on all sides with salt and black pepper. Rub the chermoula all over the lamb. Cover the bowl with plastic wrap and refrigerate overnight. One hour before grilling, remove the lamb from the refrigerator and let stand at room temperature.
  3. Heat the oven to 425°F.
  4.  Roast the lamb for 20 minutes, then reduce the heat to 350°F. Cook until an instant-read thermometer inserted in the thickest part of the meat (not touching the bone) reaches 135°F for medium-rare, 1 1/4 to 1 1/2 hours, depending on the size of the lamb. Transfer to a cutting board and let rest for at least 15 minutes to allow the juices to collect.
  5. While the lamb is resting, place the greens, mint, and parsley in a large bowl. Drizzle with the oil and lemon juice. Sprinkle the lemon zest over, lightly season with salt and pepper, and toss to coat.
  6. Carve the lamb into 1/2-inch thick slices. Spread the greens on a serving platter. Arrange the lamb in the center. Drizzle any collected lamb juices over the meat and greens and scatter the pine nuts over. Serve warm.

Baked Shrimp and Kale with Chermoula

Baked Shrimp and Kale with Chermoula

~ Shrimp, Kale, Chermoula, Oven ~

It’s not fair to say that this recipe is all about the chermoula sauce. After all, shrimp and kale are no slouches when it comes to ingredients. It’s just that the chermoula does something wicked to this dish. Let me first tell you what chermoula is: a North African paste including cilantro, parsley, lemon, paprika, cumin and garlic. Typically chermoula is used as a marinade for fish, but I’ve used it with beef, chicken, thick slices of eggplant and cauliflower steaks; it always tastes good. So good, you might be tempted to eat it with a spoon or swipe a hunk of bread through it and call it a snack. In the case of this recipe, I dropped chermoula-coated shrimp over a bed of kale and popped the whole lot in the oven. It was almost too easy considering how good it turned out.

Baked Shrimp and Kale with Chermoula

For a smokier version, substitute the paprika with smoked paprika. Serves 4.

Chermoula:
1/2 cup fresh cilantro sprigs, chopped
1/4 cup fresh Italian parsley leaves, chopped
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 large garlic cloves, minced
2 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon salt
1 teaspoon freshly ground black pepper

1 pound large shrimp, deveined, shells removed
1 bunch lacinato kale, tough ribs removed
Extra-virgin olive oil for drizzling

Heat oven to 375 F.  Combine the chermoula ingredients together in a large bowl. Mix well. Add shrimp and toss to coat. Tear the kale leaves into large pieces. Lightly oil a 9-by-13-inch rectangular baking dish. Arrange the kale in one layer in the baking dish. Lightly drizzle with olive oil. Dump the shrimp into the baking dish and arrange in one layer over the kale. Spoon any remaining chermoula over the kale and shrimp. Bake until the shrimp are bright in color and just cooked through, 20-25 minutes. Serve with crusty bread.

If you like this, you might enjoy these TasteFood recipes:
Grilled Sriracha Chicken Skewers
Moroccan Lamb Stew
Coconut Shrimp Curry