BBQ lamb with capsicum and Chermoula

BBQ lamb with capsicum and chermoula
BBQ lamb with capsicum and chermoula

The use of Chermoula in the barbecue gives the meat an unbeatable taste. Chermoula is a mix of spices including garlic, chilli, cumin and paprika. It adds vibrancy and flavour to a variety of dishes including this succulent barbecue lamb.

BBQ lamb with capsicum and Chermoula

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes


6 persons

BBQ lamb with capsicum and Chermoula


  • 1kg Coles Australian Lamb Boneless Leg Roast, excess fat trimmed
  • 2 tbs olive oil, divided
  • 2 red capsicums
  • 2 yellow capsicums
  • Coriander leaves, to serve
  • 3/4 cup (185ml) extra virgin olive oil
  • 1 lemon, rind finely grated, juiced
  • 2 garlic cloves, peeled
  • 1 tsp crushed red chilli flakes
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 cups flat-leaf parsley leaves
  • 2 cups coriander leaves


  • Step 1
  • To make the chermoula, in a blender, combine the oil, lemon rind, 2 tbs lemon juice, garlic, chilli flakes, cumin, paprika, 1 tsp sea salt flakes and 1/2 tsp pepper and blend until smooth. Add the parsley and coriander and blend until herbs are chopped but not pureed. Season with salt and pepper. Add a little more lemon juice, if necessary.
  • Step 2
  • Prepare a covered barbecue for indirect cooking. For a gas barbecue, heat one burner on medium-high and leave other burners off. For a charcoal barbecue, build fire on one side of charcoal grate, leaving other side empty, and let burn until coals are just covered with white ash. Do not spread out coals. The temperature inside the barbecue should be about 200°C.
  • Step 3
  • Brush lamb with 1 tbs oil and season with salt and pepper. Cook lamb over the lit side of the barbecue, rotating as needed, for 10-15 mins or until lamb is brown all over. Transfer lamb to the unlit side of barbecue. Cook, covered, for 1 hour or until an instant-read meat thermometer registers 60°C when inserted into the centre of the lamb. Transfer to a plate. Brush all over with 1/3 cup chermoula. Cover loosely with foil and set aside for 20 mins to rest.
  • Step 4
  • Meanwhile, coat the combined capsicums with remaining oil. Cook over lit side of barbecue, turning occasionally, for 15 mins or until charred all over. Transfer capsicums to a heatproof bowl and cover with plastic wrap. Rest for 5 mins. Remove seeds, stems and skins from capsicums and discard. Slice flesh. In a bowl, toss the capsicum with 1 tbs chermoula. Season with salt and pepper.
  • Step 5
  • Transfer lamb to a serving platter. Thickly slice. Serve with capsicum and remaining chermoula. Sprinkle with extra coriander.
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Nutrition Facts

BBQ lamb with capsicum and Chermoula


Amount Per Serving
Calories 2594 kj
% Daily Value*
Total Fat 48g 73.8%
Saturated Fat 10g 50%
Trans Fat
Sodium 541mg 22.5%
Total Carbohydrate 8g 2.7%
Dietary Fiber 6g 24%
Sugars 7g
Protein 38g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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