Chef James Eddington Grilled Lamb Rack with Chermoula & Chickpea Tabouli
- Prep time 30Min
- Cook time 12Min
- Technique Grill
- Meat Beef
- Cut Rack
- Serves 4
Juicy grilled Australian lamb chops marinated in a vibrant herb-packed chermoula, served with a fresh chickpea tabouli and creamy hummus.
Ingredients
Lamb
- 8 Australian lamb chops
Produce, Herbs & Accompaniments
- 2 cloves garlic
- ½ Serrano pepper, diced
- ½ bunch cilantro, roughly chopped
- 1½ bunches parsley, roughly chopped, divided
- 1 cup mint leaves, chopped
- 1 large tomato, roughly chopped
- ½ cucumber, chopped
- ¼ red onion, finely diced
- 1 slice fresh ginger, peeled
- 1¼ lemons
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup hummus
Spices & Seasonings
- 1 Tbsp cumin seeds, toasted
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 Tbsp sumac
- 2 tsp salt
Oils
- 1½ cups extra virgin olive oil
Method
1. Make the Chermoula
Combine garlic, Serrano pepper, cilantro, parsley, cumin seeds, coriander, lemon juice, ginger, and chopped lemon with half the olive oil. Blend until smooth, then fold in remaining oil.
2. Prepare the Tabouli
Combine mint, parsley, tomato, chickpeas, cucumber, red onion, cumin, sumac, and salt. Add lemon juice and olive oil. Toss well and refrigerate.
3. Marinate the Lamb
Toss lamb chops with half the chermoula and marinate for 30 minutes.
4. Grill the Lamb
Preheat grill to medium heat. Grill lamb chops 3–5 minutes per side until desired doneness. Rest for 3 minutes.
5. Assemble & Serve
Plate hummus and tabouli, top with lamb chops, drizzle with remaining chermoula, and serve with lemon wedges.
