Lamb Crostini with Chermoula Aioli

Mazzocco Sonoma Winery

1400 Lytton Springs Road
Healdsburg, CA 95448

  • RECIPE YEAR: 2013
  • RECIPE BY: Eskender Aseged, Radio Africa & Kitchen
  • YIELD: Serves 12
  • PAIRS WELL WITH: Mazzocco Seaton Zinfandel

When winemaker Antoine Favero’s delicious Zinfandel pairs with Radio Africa & Kitchen chef Eskender Aseged’s superbly prepared lamb, magic happens. The wine’s spicy pepper and rich, dark berry notes bring out the seductive savory qualities of this satisfying dish.

Chermoula and Lamb

  • 1/2 cup fresh lemon juice
  • 3 tablespoons paprika
  • 1/2 teaspoon cayenne pepper
  • 3 tablespoons minced garlic
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 3 tablespoons ground cumin
  • 3 tablespoons olive oil
  • 3 teaspoons ground coriander
  • 2 pounds leg of lamb, cut and trimmed into loin-style pieces
  • 3/4 cup organic mayonnaise
To prepare the chermoula and lamb, in a bowl, whisk together the lemon juice, paprika, cayenne, garlic, parsley, cumin, olive oil and coriander to make the chermoula. Place the lamb in a large baking dish and add one-third of the chermoula, turning to coat the meat. Marinate for at least 20 minutes or up to 2 hours.

Whisk the remaining chermoula with the mayonnaise to create a chermoula aioli. Set aside.

Crostini and Serving

  • 1 long, thick sweet baguette
  • 3 to 4 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 350°F. Prepare a medium-hot fire in a grill. 

Cut the baguette into 1/2-inch slices, place on a baking sheet and toast in the oven for 4 minutes.

Grill the lamb, alternating sides, until the meat is medium-rare, about 6 minutes. Transfer the lamb to a cutting board and let rest for 2 minutes, then cut it into thin slices.

To serve, place the lamb slices on top of the toasted baguette slices, drizzle with the chermoula aioli and sprinkle the parsley on top.

Mazzocco Sonoma Winery

1400 Lytton Springs Road
Healdsburg, CA 95448