by Chef Aaron Brooks of Four Seasons Miami Chermoula marinated aussie lamb chops with chickpea tabouli

  • Prep time 30Min
  • Cook time 10Min
  • Technique Grill
  • Meat Lamb
  • Cut Rack
  • Serves 4

Chef Aaron Brooks cooked this up for NBC in December 2020


For the chermoula:

2 cloves garlic
1/2 Serrano pepper, diced
1/2 bunch cilantro, chopped rough
1/2 bunch parsley, chopped rough
1 Tbsp cumin seeds, toasted
1 tsp ground coriander
3 Tbsp lemon juice
1 slice ginger, peeled
1/4 lemon, chopped
3/4 C extra virgin olive oil


For the tabouli:

1 C mint leaves, chopped
1 C parsley, chopped
1 large tomato, chopped rough
1 can of chick peas, drained and lightly rinsed
1/2 cucumber, chopped
1/4 red onion, diced small
1 tsp ground cumin
2 Tbsp sumac
1/4 C lemon juice
1/3 C extra virgin olive oil
2 tsp salt

For lamb and serving: 

8 Australian lamb chops
1 C hummus 
1 lemon, cut into wedges


Method for chermoula:
Combine all of the ingredients in half the oil. Blend until smooth. Fold in remaining oil.

Method for tabouli:
Combine all ingredients and refrigerate until needed.

Method for assembly:
Toss lamb chops in half of the cheroula and marinate for 30 minutes. Preheat grill to medium heat. PLace chops on grill and cook, charring both sides until you have reached your desired doneness. 
Remove chops from grill and rest for 3 minutes. Whilst chops are resting, place a generous dollop of hummus and tabouli on each plate.
Place chops on plate and drizzle with remaining chermoula. 
Serve with lemon wedges. Enjoy!