Steven Raichlen's Barbecue! Bible


Grilled Lamb Steaks with Moroccan Charmoula

Recipe by Steven Raichlen

  • Active Prep: 15 minutes
  • Grill Time: 8 minutes

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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2018 Barbacoa, Inc.


  • Yield: Serves 4
  • Method: Direct grilling
  • Equipment: A food processor
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For the lamb:

  • 4 lamb steaks (cut from the leg), each about 3/4 inch thick
  • Sea salt, freshly ground black pepper (optional, plus any seasonings used in the charmoula such as pimenton, coriander, cumin, hot pepper flakes)
  • Extra virgin olive oil

For the charmoula:

  • 1 cup fresh cilantro leaves
  • 1 cup fresh flat-leaf parsley leaves
  • 2 cloves garlic, rough chopped
  • 2 teaspoons pimenton (Spanish smoked paprika)
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon hot pepper flakes (or to taste)
  • 3 tablespoons fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • 1/4 cup water

Step 1: Make the charmoula: Place the parsley, cilantro, garlic, pimenton, salt, pepper, coriander, cumin, and pepper flakes in a food processor and pulse the machine to finely chop. Add the lemon juice and grind to a coarse puree. Work in the olive oil in a thin stream, followed by the water. Correct the seasoning, adding salt and/or lemon juice to taste. The charmoula should be highly seasoned.

Step 2: Set up the grill for direct grilling and preheat to high. Brush and oil the grill grate.

Step 3: Make vertical incisions around the peripheral fat (every 2 inches or so) to prevent the lamb from curling when it hits the fire. Season the lamb steaks generously on both sides with salt and pepper and any of the charmoula spices you desire. Grill until done to your liking, 2 to 3 minutes per side. Let the steaks rest for 2 minutes. Serve with the Moroccan charmoula.