Red chermoula lamb with avocado salad

Recipes / Salads

Light up the barbie with Curtis Stones fiery lamb chops served with a creamy Greek yoghurt and a fresh avocado and radish salad.

Recipe «Red chermoula lamb with avocado salad» presented in category Recipes / Salads, to prepare this dish you will need no more 8 minutes. To make this dish at home by prescription from the author Gomer would need: 1/3 cup olive oil, 2 long red chillies, chopped, 1 birdseye chilli, chopped, 2 tbsp tomato paste, 1 garlic clove, chopped , 1 tsp paprika, 1/4 tsp caraway seeds, ground, 8 lamb loin chops , 1 tbsp red wine vinegar, 1 tsp red wine vinegar, 2 firm but ripe avocados, peeled, pitted, cut into wedges, 2 red radishes, thinly sliced, 1 small shallot, thinly sliced, 1/2 cup fresh coriander, 1/2 cup Greek yoghurt.

Ingredients:

  • 1/3 cup olive oil 
  • 2 long red chillies, chopped 
  • 1 birdseye chilli, chopped 
  • 2 tbsp tomato paste 
  • 1 garlic clove, chopped 
  • 1 tsp paprika 
  • 1/4 tsp caraway seeds, ground 
  • 8 lamb loin chops 
  • 1 tbsp red wine vinegar 
  • 1 tsp red wine vinegar 
  • 2 firm but ripe avocados, peeled, pitted, cut into wedges 
  • 2 red radishes, thinly sliced 
  • 1 small shallot, thinly sliced 
  • 1/2 cup fresh coriander 
  • 1/2 cup Greek yoghurt 

Instructions

  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.
  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.
  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.