Dinner
Algerian Chermoula Lamb with Swiss Raclette
Raclette Chermoula Lamb
Boneless lamb leg marinated in Algerian chermoula—a vibrant blend of cilantro, parsley, garlic, cumin, and paprika—seared until charred and rare, then topped with melted Swiss raclette. Served over toasted crusty bread with caramelized onions and drizzled with reserved chermoula.
$8
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
888Calories
48.4gProtein
56.2gFat
37.1gCarbs
3.8gSugar
2.9gFiber
1198mgSodium
114mgChol
21.8gSat Fat
580mgPotassium
362mgCalcium
3.2mgIron
2.1mcgVitamin B12
18mgVitamin C
egg-free
protein-rich
gluten-free-adaptable
fusion-kitchen
Instructions
1
Prep
Blend cilantro, parsley, garlic, cumin, paprika, lemon juice, and 1 tbsp olive oil into a paste. Coat lamb with chermoula and season with salt.
2
Sear
Heat remaining 1 tbsp olive oil in a large pan over high heat 2 minutes until smoking. Sear lamb 4 minutes per side until deeply charred outside and rare-to-medium inside, then rest on a plate.
3
Sweat
In the same pan over medium heat, cook onion 3 minutes until softened and caramelized at the edges, stirring often.
4
Build
Lay raclette slices over the warm lamb and caramelized onion off the heat, covering 2 minutes until cheese melts completely.
5
Toast
Toast bread slices in the same pan over medium heat 1 minute per side until golden and crisp.
6
Plate
Lay toasted bread on a plate, pile lamb and melted raclette over it, top with caramelized onion, and drizzle with reserved chermoula.
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
- 140g2.5 oz, 1 small onion
- 44 thick slices crusty bread
- 2 tsp2 tsp kosher salt
- 20gsmall handful cilantro
- 16gsmall handful parsley
