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Barbecued chermoula lamb chops with herb sauce

  • Serves 4
  • Prep 20 mins
  • Total time 30 mins, plus marinating
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Barbecued chermoula lamb chops with herb sauce
Barbecued chermoula lamb chops with herb sauce

step by step

  • 1Mix the spices, garlic and oil with ¼ teaspoon salt in a non-metallic dish. Add the chops, rub in the oil, cover and marinate in the fridge for at least 2 hours.
  • 2For the sauce, put all the ingredients in a food processor; blitz to a vivid green colour, adding 2-3 tablespoons of water to loosen the mix.
  • 3Cook the sugar snap peas in boiling water for 2 minutes. Drain and run under cold water to refresh; halve lengthways. Put on a platter.
  • 4Prepare the barbecue to medium until the coals turn a pale grey colour (or preheat a griddle pan on the hob). Place the lamb cutlets on the barbecue grate (or griddle pan) and cook for about 3 minutes each side until browned and slightly charred.
  • 5Meanwhile trim the spring onions and toss in 1 tablespoon olive oil. Put on the barbecue, or griddle pan; cook for just a few minutes until charred and tender, turning regularly. Transfer to the platter with the sugar snap peas.
  • 6Add the Little Gem lettuce wedges and toss together well. Drizzle with the remaining 1 tablespoon extra-virgin oil and juice of half a lemon and toss again. Serve the chops drizzled with herb sauce and the salad on the side, with mint leaves to garnish.
  • If you have herb sauce left over, try tossing it through warm new potatoes as a delicious tangy dressing.
  • Recipe by Angela Boggiano

    Recipe photograph by Craig Robertson

Get ahead

Marinate the lamb up to 24 hours in advance. Blanch the sugar snaps a couple of hours ahead. Any leftover sauce will keep in the fridge for 3-4 days.

You will need

  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp cayenne
  • 2 garlic cloves, crushed
  • 3 tbsp olive oil
  • 8 lamb chops or cutlets

For the herb sauce

  • 2 x 28g packs flat-leaf parsley, leaves only
  • 2 x 31g packs coriander, leaves only
  • ½ x 28g pack mint, leaves only, a few reserved to garnish
  • zest and juice of ½ lemon
  • 3 tbsp extra-virgin olive oil

For the salad

  • 200g sugar snap peas
  • 1 bunch spring onions
  • 2 tbsp extra-virgin olive oil
  • 3 heads Little Gem lettuce, each cut into 4-6 wedges
  • juice of ½ lemon, plus wedges, to serve

+ Nutritional Information