Episode 102: Steak And Beyond
Grilled Lamb Steaks with Moroccan CharmoulaSteven Raichlen
Grilled Lamb Steaks with Moroccan Charmoula
- Active Prep: 15 minutes
- Grill Time: 8 minutes
- Yield: Serves 4
- Method: Direct grilling
- Equipment: A food processor
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.
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