One blitzed sauce that transforms the whole pack

Chermoula is the Maghreb's answer to pesto — coriander and parsley blitzed with garlic, cumin, paprika, lemon and olive oil into a sauce that's green, punchy and slightly rough around the edges, exactly as it should be. North African cooks slather it on fish, but it might love lamb even more. Here it works twice: a third goes on the cutlets as a marinade, the rest waits in the bowl to be spooned over the seared meat like a trophy. One blender, one pan, fifty minutes — and a four-pack of cutlets turned into something you'd order twice.

50 mins 2 servings Prep 40 minsCook 10 minsMain CourseNorth African

Ingredients

  • 4 Your Farmer grass-fed lamb cutlets (1 pack)
  • 1 cup coriander leaves and fine stems, packed
  • 1/2 cup flat-leaf parsley leaves, packed
  • 2 cloves garlic, peeled
  • 1 1/2 tsp ground cumin
  • 1 tsp sweet paprika
  • Pinch of cayenne pepper or chilli flakes
  • Zest and juice of 1 lemon
  • 80ml olive oil, plus 1 tbsp for the pan
  • 1/2 tsp salt, plus more to season

Instructions

For the chermoula

Blitz the coriander, parsley, garlic, cumin, paprika, cayenne, lemon zest and juice, olive oil and salt in a small food processor until you have a rough, pourable sauce — pesto texture, not a smooth puree. Taste: it should be herby first, then lemony, then warm.

1 cup coriander1/2 cup parsley2 cloves garlic1 1/2 tsp cumin

Pat the cutlets dry. Spoon a third of the chermoula over them and massage it in; cover and marinate at room temperature for 25 minutes. Set the rest of the sauce aside — it never touches raw meat.

4 lamb cutlets

For the cutlets

Heat the extra tablespoon of oil in a heavy frying pan over medium-high heat until shimmering.

1 tbsp olive oil

Sear the cutlets 2–3 minutes per side, starting fat-edge down for a minute, until the marinade has charred into a fragrant crust and the lamb is pink at the bone. The herbs will darken — that's flavour, not failure.

Rest the cutlets for 3 minutes on a warm platter.

Spoon the reserved chermoula generously over the top and serve with couscous, flatbread or roasted potatoes — anything that will mop up the green.

reserved chermoula

Appears in

In every lamb share — Cutlets (4 pack)

Your Farmer CSA grass-fed lamb share — Pack B selection of pasture-raised lamb cuts, vacuum-sealed, NSW & ACT delivery
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The Sauce That Works Twice

Chermoula's genius is that it's a marinade and a finishing sauce in one bowl. Used before cooking, its lemon and garlic season the meat while the oil carries cumin and paprika into the surface; spooned over after, the same sauce arrives fresh and loud, all bright herbs and acidity against the char. Splitting it — a third on the raw meat, the rest reserved — is the food-safe way to get both jobs from one blitz. Cutlets suit it perfectly: one rib each off the rack, tender enough to need only minutes in the pan, with enough richness to want a sharp green sauce. The four-pack in every grass-fed lamb subscription comes from Your Farmer® lambs raised on pasture from their first day to their last — and herbs this fresh deserve meat with a story that simple. That's the whole idea behind knowing your food.

Swaps and Variations

All-coriander chermoula is common in Morocco; all-parsley leans Tunisian — the half-and-half here is a crowd-pleaser. A small preserved lemon, rind only, blitzed in place of the zest is the deluxe version. More cayenne if your table likes heat, none if the kids are eating. The sauce is magnificent on forequarter chops grilled over medium heat, brilliant beside a whole roasted cauliflower, and does honest work on a grass-fed rump steak too. If the food processor is in the dishwasher, chop everything fine by hand and stir — rougher, and arguably more traditional.

Storage and Leftovers

Reserved chermoula keeps 3 days in a jar in the fridge with a film of olive oil over the top, though its colour is brightest in the first 24 hours. Cooked cutlets keep 3 days airtight; reheat them fast in a hot pan or eat cold with the leftover sauce as a dressing. Best leftover move: lamb off the bone, warm couscous, a spoon of chermoula and a handful of rocket — a five-minute bowl that tastes like a planned lunch. The sauce also freezes well in ice-cube trays for a month, which means the next pack of cutlets is already halfway to dinner. And if a spoonful survives everything else, it's a very good thing to find on a fried egg on Saturday morning.

Frequently asked questions

Can I use the marinade as the finishing sauce?

No — once chermoula has touched raw lamb it needs to be cooked. That's why this recipe splits the batch from the start: a third for marinating, the rest reserved clean for spooning over at the table.

I don't like coriander — is there a version for me?

Make it with all parsley plus a few mint leaves. You'll lose the classic Maghreb character but keep the bright, garlicky, lemony punch that makes the dish work.

How long can the cutlets marinate?

Twenty-five minutes at room temperature is the weeknight version; up to 24 hours covered in the fridge deepens the flavour. The lemon juice is gentle enough that the meat's texture holds up fine overnight.

What should I serve with chermoula lamb cutlets?

Couscous, flatbread or crushed roasted potatoes — you want a starch that mops. A simple tomato and red onion salad on the side balances the richness without competing with the sauce.

Does one pack feed more than two?

As a main, four cutlets is dinner for two. For four people use two packs and double the chermoula — the food processor barely notices, and the pan just needs two quick rounds.

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