Name: Chermoula butterflied lamb with walnut salsa
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 1 cup firmly packed fresh flat-leaf parsley leaves; 1 cup firmly packed fresh coriander leaves; 3 cloves garlic, crushed; 1 fresh long green chilli, chopped; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon sweet paprika; 1/3 cup (80ml) extra virgin olive oil; 1/3 cup (80ml) lemon juice; 1 tablespoon extra virgin olive oil, extra; 1.5 kg boned and butterflied leg of lamb, excess fat trimmed; Walnut salsa; 1 cup (100g) walnuts, roasted, chopped coarsely; 1/2 small (50g) red onion, sliced thinly; 300 grams baby Roma tomatoes, halved; 1/3 cup finely chopped coriander leaves and stems; 1/4 cup (60ml) extra virgin olive oil; 1 tablespoon pomegranate molasses

Chermoula butterflied lamb with walnut salsa

This recipe is also delicious cooked on a covered barbecue in summer.

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Serves 6

Prep

10M

Cook

40M

Total

50M

The butterflied lamb recipe is roasted in a North African-inspired chermoula and served with a fresh flavour-packed walnut salsa. Save the pan juices for serving!

Test Kitchen tip

To ensure even cooking, make sure your lamb is an even thickness.

Love cooking with lamb? Check out these delicious lamb recipes.

Ingredients

1 cup firmly packed fresh flat-leaf parsley leaves

1 cup firmly packed fresh coriander leaves

3 cloves garlic, crushed

1 fresh long green chilli, chopped

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon sweet paprika

1/3 cup (80ml) extra virgin olive oil

1/3 cup (80ml) lemon juice

1 tablespoon extra virgin olive oil, extra

1.5 kg boned and butterflied leg of lamb, excess fat trimmed

Walnut salsa

1 cup (100g) walnuts, roasted, chopped coarsely

1/2 small (50g) red onion, sliced thinly

300 grams baby Roma tomatoes, halved

1/3 cup finely chopped coriander leaves and stems

1/4 cup (60ml) extra virgin olive oil

1 tablespoon pomegranate molasses

Method

Preheat the oven to 200C (180C fan-forced).

For the chermoula, process herbs, garlic, chilli, spices, oil and lemon juice in a small food processor until a coarse paste. Season with salt flakes and freshly ground black pepper.

Heat extra oil in a large flameproof roasting pan over a high heat; cook lamb for 3 minutes each side or until well browned. Season with salt and freshly ground black pepper. Remove pan from the heat; spread two-thirds of the chermoula over the lamb, coating well. Roast in oven for 35 minutes for medium or until lamb is cooked to your liking. Set aside to rest for 10 minutes.

WALNUT SALSA: Meanwhile, combine ingredients in a medium bowl; season.

Slice the lamb thinly and serve with pan juices, remaining chermoula and Walnut Salsa.

Not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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