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Moroccan lamb with chermoula

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Moroccan lamb with chermoula

Chermoula is a spice mix from Morocco that you can now buy ready-made to use for a marinade that combines wonderfully with lamb.


  • 4 lamb rumps, silversides, topsides or racks
  • 2-4 tablespoons chermoula
  • ¼ cup oil
  • Chermoula
  • ½ onion, very finely chopped
  • 1 teaspoon chopped fresh coriander leaves
  • 2 teaspoon chopped fresh parsley
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1 clove garlic, crushed to a paste
  • pinch of cayenne, black pepper and salt


  1. Brush the lamb portions with oil and sprikle over the chermoula and then massage into the meat. Cover and refrigerate overnight or for 1 hour.
  2. Place on a baking paper-lined roasting dish and cook at 200ºC. See times below.
  3. Stand 5-7 minutes before carving and serving.
  4. Chermoula
  5. Mix all the ingredients together.
  6. Cooking times for lamb
  7. Lamb rumps (approx 450 grams each in weight, 35-40 minutes) Silversides (approx 400 grams each in weight, 30-35 mintues) Topsides (approx 500 grams each in weight 35-40 minutes) Lamb rack, 6-8 cutlets, skinned (30-35 minutes) Cooking times are for medium-cooked meat. Adjust to suit your preference. Cook towards the top of the oven.

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