Chermoula Yogurt Sauce

Chef Notes

Ingredients

Steps

Chermoula Yogurt Sauce

Chef notes

Chermoula is the North African counterpart to Italian Salsa Verde or Argentine Chimichurri. The addition of mint and the Marrakesh Sitar blend gives it that characteristic Moroccan flair to set it apart and pair with the lamb. Chermoula is a delicious accompaniment to all types of meats, fish and vegetables. The addition of yogurt gives it a creamy consistency but can certainly be left out with just as successful results.

Ingredients

Prep time: 15 Mins
Total time: 15 Mins
Serves: 1

.5 cup chopped parsley
.5 cup Chopped cilantro
.5 cup chopped mint
2 garlic cloves, coarsely chopped
.75 cup extra virgin olive oil
2 tsp of Marrakesh Sitar
Zest and juice of 1–2 lemon (about 2–4 tsp of zest and 2–3 tbsp of juice)
Kosher salt to taste
.25 cup of Greek yogurt (optional)

Marrakesh Sitar Moroccan Blend

$10

Add to Cart

Steps

Step 1 -

Add herbs, garlic, Marrakesh Sitar, lemon juice and zest to the food processor and pulse a few times to combine.

Step 2 -

Add olive oil and pulse a couple more times.

Step 3 -

Add salt to taste.

Step 4 -

Remove sauce from food processor into a mixing bowl and fold in the yogurt (optional).

Step 5 -

Serve immediately with Marrakesh Sitar Reverse Seared Lamb Chops

Step 6 -

Can be stored, covered tightly, in the refrigerator for up to 7 days

Things to remember

Coarse chop of the herbs before they get pulsed will assure they aren’t over bruised or end up with a puréed consistency
Zest the whole lemon first, then cut in half and juice the rest. Depending on the season, the lemon will most likely produce more juice than this recipe calls for
Take care to strain your lemon juice before adding to remove seed particles which can impart a bitter flavor
This recipe only takes a few pulses in the food processor to adequately blend
Remove the chermoula into a bowl before folding in the yogurt to retain the rustic texture of the sauce