Dinner
Algerian Chermoula Lamb with Swiss Raclette
Raclette Chermoula Lamb
Chermoula-marinated lamb leg seared until charred, topped with melted raclette cheese and caramelized onions, served over toasted crusty bread with a bright cilantro-parsley herb sauce drizzled over top.
$8
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
881Calories
54gProtein
54gFat
41gCarbs
4gSugar
3gFiber
1286mgSodium
135mgChol
19.5gSat Fat
520mgPotassium
280mgCalcium
2.8mgIron
2.4mcgVitamin B12
28mgVitamin C
egg-free
protein-rich
gluten-free-adaptable
fusion-kitchen
Instructions
1
Prep
Blend cilantro, parsley, garlic cloves, cumin, paprika, lemon juice, and 1 tbsp olive oil into a smooth chermoula paste. Coat the lamb leg with this mixture and season with salt.
2
Sear
Heat the remaining 1 tbsp olive oil in a large pan over high heat until smoking. Sear the lamb 4 minutes per side until deeply charred outside and pink within, then rest off heat 2 minutes.
3
Sweat
Return the pan to medium heat. Add sliced onion and cook 3 minutes until softened and lightly caramelized at the edges.
4
Build
Lay raclette cheese slices over the warm lamb and onion off the heat. Let sit 2 minutes until the cheese melts and flows freely over everything.
5
Toast
Toast the bread slices in the same pan over medium heat 1 minute per side until golden and evenly crisp.
6
Plate
Lay the toasted bread on a plate. Top with the melted raclette lamb and caramelized onions. Drizzle the remaining chermoula over top and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g11 oz lamb leg, boneless
- 4 tbsp4 tbsp olive oil
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp sweet paprika
- 1010 garlic cloves
- 22 fresh lemon
- 160g5.6 oz raclette cheese
- 140g5 oz onion
- 44 thick slices crusty bread
- 2 tsp2 tsp kosher salt
- 20g20g cilantro
- 16g16g parsley
