Charmoula Lamb Burgers Recipes

CHARMOULA LAMB BURGERS

Steps:

• Mince garlic and mash to a paste with 3/4 teaspoon salt using side of a large heavy knife. Stir together garlic paste, cumin, coriander, paprika, cinnamon, cayenne, and cilantro. Sprinkle evenly over lamb and mix with your hands until combined (do not overmix). Form lamb mixture into 4 (3/4-inch-thick) patties (4 inches in diameter).
• Cut off enough from one side of each pita to leave a 5-inch opening and open pockets. Stir together tapenade, oil, and lemon juice.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
• Oil grill rack, then grill patties, covered only if using a gas grill, turning over once, 6 to 7 minutes total for medium-rare. Grill pitas, turning over once, until lightly toasted, 1 to 2 minutes total.
• Spread patties with tapenade mixture and slide into pita pockets with tomato slices.

ROASTED LEG OF LAMB WITH CHERMOULA

Steps:

• Make the Chermoula by mixing the onion, garlic, parsley, coriander, cumin, turmeric, Harissa, lemon juice and olive oil, and leave to stand for an hour.
• Cut down into, but not through, the meat, open and flatten as much as possible.
• Spread the Chermoula onto the meat, roll it up, secure with skewers or tie with string If there is any Chermoula left over, spread it over the meat.
• Wrap the meat, leave to marinate, preferably for a day, in the fridge.
• Next day: remove the meat from the fridge at least one hour before cooking.
• Preheat oven to 375 degrees F.
• Put the meat in a roasting tray, put in the oven and after 20 minutes lower the heat to 350F Roast 35 minutes per lb or longer.
• When the meat comes out of the oven, wrap it in aluminum foil, let it rest for 20 minutes, then carve in slices and serve.