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Barbecued chermoula lamb chops with herb sauce


Serves: 4
timePrep time: 20 mins
timeTotal time:
Barbecued chermoula lamb chops with herb sauce
Recipe by Angela Boggiano / Recipe photograph by Craig Robertson

Barbecued chermoula lamb chops with herb sauce


Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
463Kcal
Fat
34gr
Saturates
8gr
Carbs
5gr
Sugars
5gr
Fibre
2gr
Protein
32gr
Salt
0.3gr

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp cayenne
  • 2 garlic cloves, crushed
  • 3 tbsp olive oil
  • 8 lamb chops or cutlets
For the herb sauce
  • 2 x 28g packs flat-leaf parsley, leaves only
  • 2 x 31g packs coriander, leaves only
  • ½ x 28g pack mint, leaves only, a few reserved to garnish
  • zest and juice of ½ lemon
  • 3 tbsp extra-virgin olive oil
For the salad
  • 200g sugar snap peas
  • 1 bunch spring onions
  • 2 tbsp extra-virgin olive oil
  • 3 heads Little Gem lettuce, each cut into 4-6 wedges
  • juice of ½ lemon, plus wedges, to serve

Step by step

Get ahead
Marinate the lamb up to 24 hours in advance. Blanch the sugar snaps a couple of hours ahead. Any leftover sauce will keep in the fridge for 3-4 days.
  1. Mix the spices, garlic and oil with ¼ teaspoon salt in a non-metallic dish. Add the chops, rub in the oil, cover and marinate in the fridge for at least 2 hours.
  2. For the sauce, put all the ingredients in a food processor; blitz to a vivid green colour, adding 2-3 tablespoons of water to loosen the mix.
  3. Cook the sugar snap peas in boiling water for 2 minutes. Drain and run under cold water to refresh; halve lengthways. Put on a platter.
    Tip
    If you have herb sauce left over, try tossing it through warm new potatoes as a delicious tangy dressing.
  4. Prepare the barbecue to medium until the coals turn a pale grey colour (or preheat a griddle pan on the hob). Place the lamb cutlets on the barbecue grate (or griddle pan) and cook for about 3 minutes each side until browned and slightly charred.
  5. Meanwhile trim the spring onions and toss in 1 tablespoon olive oil. Put on the barbecue, or griddle pan; cook for just a few minutes until charred and tender, turning regularly. Transfer to the platter with the sugar snap peas.
  6. Add the Little Gem lettuce wedges and toss together well. Drizzle with the remaining 1 tablespoon extra-virgin oil and juice of half a lemon and toss again. Serve the chops drizzled with herb sauce and the salad on the side, with mint leaves to garnish.

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