Chermoula Lamb With Bean Salad - cooking recipe

Ingredients

1 cup loosely packed cilantro leaves
1 small red onion, chopped
2 None fresh long green chili pepper, chopped
2 None fresh long red chili pepper, chopped
2 cloves garlic, halved
1 small lemon, peel finely grated and lemon juiced
2 tsp ground cumin
1 tsp ground turmeric
3 tbsp vegetable oil
8 None lamb loin chops (5 oz each)
9 oz green beans, trimmed and cut in half diagonally
2 large ripe tomatoes, chopped
1 can (15 oz) brown lentils, rinsed
1/2 cup coarsely chopped flat-leaf parsley
2 tbsp lemon juice
1 clove garlic, crushed
None None Plain yogurt, to serve
None None Lemon wedges, to serve

Preparation

For the chermoula paste, place first 8 ingredients and 1 tbsp of the oil in a food processor. Process form a paste.
Place lamb and 1/2 of the paste in a glass bowl; turn lamb to coat. Cover with plastic wrap. Refrigerate 30 mins.
Meanwhile, cook green beans in a medium saucepan of boiling water 2 mins, or until bright green and tender. Drain. Refresh in cold water. Transfer beans to a large bowl; add tomatoes, lentils, parsley, lemon juice, garlic and remaining 2 tbsp oil. Toss to combine. Season with salt and pepper. Set aside.
Preheat a grill pan on high heat or preheat the grill on medium-high. Spray lamb with no stick cooking spray. Grill lamb, brushing with remaining paste, 3-4 mins each side for medium, or until cooked to desired doneness. Transfer lamb to a plate. Cover with foil. Let stand 5 mins.
Spoon bean salad onto plates. Top with lamb. Serve with yogurt and lemon wedges.