Chermoula Lamb With Bean Salad

• 1 cup cilantro leaves loosely packed
• 1 red onion small, chopped
• 2 green chili pepper fresh long, chopped
• 2 red chili pepper fresh long, chopped
• 2 cloves garlic halved
• 1 lemon peel small, finely grated and lemon juiced
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 3 tablespoons vegetable oil
• 8 lamb loin chops 5 oz each
• 9 ounces green beans trimmed and cut in half diagonally
• 2 tomatoes large ripe, chopped
• 15 ounces brown lentils rinsed
• 1/2 cup flat-leaf parsley coarsely chopped
• 2 tablespoons lemon juice
• 1 clove garlic crushed
• plain yogurt to serve
• 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, red chili pepper, garlic, lemon juiced, ground cumin, ground turmeric, vegetable oil, loin chops, green beans, tomatoes, brown lentils, flatleaf parsley, lemon juice, garlic, serve, lemon wedges

Taken from www.yummly.com/recipe/Chermoula-Lamb-with-Bean-Salad-1405859 (may not work)