Chermoula-Marinated Lamb Steaks with Roasted Carrots and Pistachio Gremolata

This weeknight-friendly dinner brings the vibrant flavors of North Africa to your table with minimal fuss. Lamb steaks are quickly marinated in chermoula — a fragrant blend of fresh cilantro, garlic, cumin, paprika, and tangy preserved lemon — then seared hot and fast for a flavorful crust and juicy, rosy center. Alongside, sweet carrots are roasted with cumin and olive oil until caramelized at the edges, and everything is finished with a crunchy pistachio-herb gremolata that adds brightness and texture to every bite. True to Mediterranean diet principles, this meal leans on extra virgin olive oil as the primary fat, loads up on vegetables and herbs, and uses red meat in a thoughtful, moderate portion rather than as the star of every meal. The preserved lemon and fresh herbs deliver big flavor without relying on excess salt or processed condiments, while the pistachios contribute healthy fats, fiber, and a satisfying crunch. Serve this dish with a simple green salad, warm whole wheat flatbread, or a scoop of herbed couscous to round out the meal. It's an elegant yet approachable dinner that's just as suitable for a casual weeknight as it is for entertaining guests who love bold, sunny flavors.

Ingredients

• 4 steaksLamb leg steaks or lamb loin chops, about 6 oz each
• 1 cupFresh cilantro leaves, packed, for chermoula
• 0.5 cupFresh flat-leaf parsley leaves, packed, for chermoula
• 4 clovesgarlic cloves, divided, minced
• 1 smallpreserved lemon, rind only, finely chopped, divided
• 2 tspground cumin, divided
• 1 tspsweet paprika
• 0.5 tspground coriander
• 0.25 tspcrushed red pepper flakes, optional, to taste
• 6 tbspextra virgin olive oil, divided
• 2 tbspfresh lemon juice, divided
• 1.5 lbcarrots, peeled, halved lengthwise if large
• 0.33 cupshelled pistachios, roughly chopped
• 1 tsplemon zest, for gremolata
• 1 tspFine sea salt, plus more to taste
• 0.5 tspFreshly ground black pepper

Method

1. Finely chop the cilantro and parsley, and mince the garlic. In a mixing bowl, combine cilantro, parsley, half the garlic, half the chopped preserved lemon, 1 teaspoon cumin, paprika, ground coriander, red pepper flakes, 4 tablespoons olive oil, and 1 tablespoon lemon juice to make the chermoula marinade.
2. Pat the lamb steaks dry and place them in the bowl with the chermoula, turning to coat thoroughly. Cover and marinate at room temperature for 20 minutes, or refrigerate up to 4 hours. 20:00
3. Preheat the oven to 425°F (220°C). Toss the carrots on a baking sheet with 1 tablespoon olive oil, remaining 1 teaspoon cumin, 1/2 teaspoon salt, and a few grinds of black pepper.
4. Roast the carrots until tender and caramelized at the edges, turning once halfway through, about 20-25 minutes. 22:30
5. While the carrots roast, make the pistachio gremolata: in a small bowl, combine chopped pistachios, remaining minced garlic, remaining chopped preserved lemon, lemon zest, remaining 1 tablespoon lemon juice, and remaining 1 tablespoon olive oil. Stir to combine and season with a pinch of salt.
6. Heat a cast iron skillet over high heat until smoking hot. Remove lamb steaks from the marinade, shaking off excess, and season both sides with remaining 1/2 teaspoon salt.
7. Sear the lamb steaks for 3-4 minutes per side for medium-rare, using tongs to flip, until a deep brown crust forms. Transfer to a plate and let rest for 5 minutes before serving. 5:00
8. Plate the roasted carrots alongside the rested lamb steaks, and generously spoon the pistachio gremolata over both before serving.