Chermoula Crusted Lamb Salad
Serves 4 -Prep time 10 mins - Cook time 15 mins
Allow and extra 30 mins for the chermoula to sit in the oil and gain a paste like consistency.
Handful of flat parsley leaves
1 Spanish onion
1 red capsicum
2 lamb backstraps, approx 400g each, cleaned of fat and sinew
100g rocket, washed and drained
1/2 lemon, juiced
Add the Henry Langdon Chermoula to a bowl and add enough olive oil to form a moist paste then set aside for about 30 mins to allow the flavours to develop.
Roast the capsicum in a BBQ or grill, peel, then cut into strips. Set aside to use in the salad.
Bring a frypan or BBQ hotplate to a high heat.
Spread the Henry Langdon Chermoula paste on to one side of the lamb. You want the paste to be about 5mm thick.
Drizzle the hotplate with olive oil and cook the lamb, paste side down, until a crust forms and the crust takes on a good colour.
Carefully turn the lamb over and cook a further 7-10 mins on medium heat, or until cooked to your liking.
Remove from heat and allow to rest for 15 minutes.
Finely slice the onion and saute until translucent.
To make the salad, place the onion, rocket, parsley and capsicum strips into a bowl. Toss and dress with the lemon juice and olive oil.
To serve, divide the salad between the 4 bowls, slice the lamb across the grain and place slices on top of the salad.