Chermoula Lamb With Bean Salad

• 1 cup loosely packed cilantro leaves
• 1 small red onion, chopped
• 2 None fresh long green chili pepper, chopped
• 2 None fresh long red chili pepper, chopped
• 2 cloves garlic, halved
• 1 small lemon, peel finely grated and lemon juiced
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 3 tbsp vegetable oil
• 8 None lamb loin chops (5 oz each)
• 9 oz green beans, trimmed and cut in half diagonally
• 2 large ripe tomatoes, chopped
• 1 can (15 oz) brown lentils, rinsed
• 1/2 cup coarsely chopped flat-leaf parsley
• 2 tbsp lemon juice
• 1 clove garlic, crushed
• None None Plain yogurt, to serve
• None None Lemon wedges, to serve

1. For the chermoula paste, place first 8 ingredients and 1 tbsp of the oil in a food processor. Process form a paste.
2. Place lamb and 1/2 of the paste in a glass bowl; turn lamb to coat. Cover with plastic wrap. Refrigerate 30 mins.
3. Meanwhile, cook green beans in a medium saucepan of boiling water 2 mins, or until bright green and tender. Drain. Refresh in cold water. Transfer beans to a large bowl; add tomatoes, lentils, parsley, lemon juice, garlic and remaining 2 tbsp oil. Toss to combine. Season with salt and pepper. Set aside.
4. Preheat a grill pan on high heat or preheat the grill on medium-high. Spray lamb with no stick cooking spray. Grill lamb, brushing with remaining paste, 3-4 mins each side for medium, or until cooked to desired doneness. Transfer lamb to a plate. Cover with foil. Let stand 5 mins.
5. Spoon bean salad onto plates. Top with lamb. Serve with yogurt and lemon wedges.

cilantro, red onion, green chili pepper, long red chili pepper, garlic, lemon, ground cumin, ground turmeric, vegetable oil, lamb loin chops, green beans, tomatoes, brown lentils, flatleaf parsley, lemon juice, clove garlic, yogurt, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/23936 (may not work)