egg-free · Dinner
Herb-Marinated Lamb with Melted Cheese
Algerian Chermoula Lamb with Swiss Raclette · Raclette Chermoula Lamb
Algerian chermoula-marinated lamb seared and blanketed in melted Swiss raclette, served over toasted bread with caramelized onion and a drizzle of herb-bright chermoula.
$$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
1150Calories
62gProtein
74gFat
42gCarbs
5gSugar
3gFiber
1300mgSodium
180mgChol
Goes well with
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Instructions
1
Prep
Blend a chermoula from cilantro, parsley, garlic, cumin, paprika, lemon, and 2 tbsp olive oil. Coat the lamb and season with salt.
2
Sear
Divide the lamb between two portions. Brown each in 1 tbsp olive oil over high heat 4–5 minutes until charred outside and pink within, then rest.
3
Sweat
Soften the sliced onion in the same pan over medium heat 3–4 minutes until soft and lightly caramelized at the edges.
4
Build
Lay raclette slices over the warm lamb and onion off the heat 2–3 minutes until the cheese melts and flows freely.
5
Toast
Toast the bread in the same pan over medium heat 1 minute per side until golden and evenly crisp throughout.
6
Plate
Pile the melted raclette lamb over the toast, drizzle the remaining chermoula over the top, and scatter fresh herbs.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) lamb leg, boneless
- 4 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp sweet paprika
- 10 garlic cloves
- 2 fresh lemons
- 160g (5.6 oz) raclette cheese
- 140g (4.9 oz / 2 small) onion
- 4 thick slices crusty bread
- 2 tsp kosher salt
- 20g (small handful) cilantro
- 16g (small handful) parsley