"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chermoula Crumbed Scotch Lamb Recipe

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This recipe for Chermoula Crumbed Scotch Lamb, by , is from Greenup County High School Humanities Global Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Hunter Howard

Category:
Category:

Ingredients:  
Ingredients:  
1 scotch lamb loin
100ml natural yoghurt
50g breadcrumbs
1tbsp chermoula
salt and white pepper

Directions:
Directions:
Split the lamb into four portions. Sear in a hot pan, seal and season with salt and pepper. Paint the lamb with the yoghurt and roll in the chermoula and panko. Cook in the oven at 220C/425F/Gas mark 7 for 6 minutes. Allow to rest before serving.

Cut the sweet potato into thin strips. Blanch in boiling water. Refresh and allow to dry. Deep fry at 140C/275F until crispy.

Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
60 min
Personal Notes:
Personal Notes:
https://www.scotland.org/about-scotland/food-and-drink/scottish-recipes

 

 

 

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