Chermoula Yogurt Sauce
Chef Trent Blodgett
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.
- Add herbs, garlic, Marrakesh Sitar, lemon juice and zest to the food processor and pulse a few times to combine.
- Add olive oil and pulse a couple more times.
- Add salt to taste.
- Remove sauce from food processor into a mixing bowl and fold in the yogurt (optional).
- Serve immediately with Marrakesh Sitar Reverse Seared Lamb Chops
- Can be stored, covered tightly, in the refrigerator for up to 7 days
- 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