Herb-Marinated Lamb with Melted Cheese — Algerian Chermoula Lamb with Swiss Raclette — Raclette Chermoula Lamb
Algerian chermoula-marinated lamb seared and blanketed in melted Swiss raclette, served over toasted bread with caramelized onion and a drizzle of herb-bright chermoula.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Blend a chermoula from cilantro, parsley, garlic, cumin, paprika, lemon, and 2 tbsp olive oil. Divide the lamb into 2 portions, coat with chermoula, and season with salt.
Sear
Heat remaining 2 tbsp olive oil in a large pan over high heat. Sear both lamb portions 4 minutes until charred outside and pink within, then transfer to a plate to rest.
Sweat
In the same pan over medium heat, soften the sliced onions 3–4 minutes until soft and lightly caramelized at the edges.
Build
Return the lamb to the pan, lay raclette slices over the warm lamb and onion, remove from heat, and let sit 2 minutes until the cheese melts and flows freely.
Toast
Toast the bread slices in the same pan over medium heat, 1 minute per side, until golden and evenly crisp throughout.
Plate
Divide the toasted bread between 2 plates, pile the melted raclette lamb over each, drizzle the remaining chermoula over the top, and scatter fresh herbs.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.