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Chermoula lamb with hot pepper and carrot purée

Serves 4lamb with hot pepper and carrot puree on a white plate

Here, a classic Moroccan marinade, chermoula, is rubbed into a butterflied leg of lamb, which your butcher can bone out for you. Roasted flat, you’ll be amazed how quickly the meat cooks.
Roast lamb on the table in 40 minutes – fantastic! You don’t even have to make the purée: hummus or minty yogurt goes well with the lamb, too.


Ingredients

  • 1 x 1.3kg (3lb) butterflied leg of lamb (boned weight), Trimmed of excess fat

for the Chermoula

  • 6 tbsp olive oil
  • 1 ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp sweet paprika
  • 1 medium red chilli, deseeded and finely chopped
  • Finely grated zest and juice of 1 lime
  • 2 garlic cloves, crushed
  • Leaves from 1 small bunch coriander, chopped
  • A small handful of flat-leaf parsley leaves, chopped
  • Salt and pepper

for the Pepper and carrot purée

  • 2 red peppers, halved and deseeded
  • 4 tbsp olive oil
  • 2 tbsp red-wine vinegar
  • 450g (1lb) carrots, scraped and chopped
  • ½ tsp cayenne pepper or paprika
  • 2 tbsp double cream (optional)

Method

  1. Mix all the chermoula ingredients together. Pierce the meat all over on both sides with a sharp knife and put in a roasting tin. Pour on the chermoula and rub it all over, making sure it gets into the little cuts. Cover with cling film and marinate in the refrigerator; a couple of hours is fine, overnight is better.
  2. Put the peppers in a roasting tin, drizzle with olive oil and vinegar and season. Roast in an oven preheated to 180ºC/350ºF/gas mark 4 for 45 minutes, until soft. Barely cover the carrots with water and boil until soft. Drain and keep the cooking liquid.
  3. Purée the peppers, with the cooking juices, the carrots and cayenne, adding enough carrot cooking liquid to create a smooth purée. Add the cream if using.
  4. Cook the lamb, flesh-side down, in an oven preheated to 230ºC/450ºF/gas mark 8 for 15 minutes, then turn the heat down to 200ºC/400ºF/gas mark 6 and roast for a further 15 minutes. Cover with foil and a couple of tea towels and leave to rest for 10 minutes. Carve and serve with the purée and a bowl of couscous or bulgar wheat.

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