Chermoula is a marinade used in Algerian, Moroccan and Tunisian cooking. Traditionally used to flavour fish or seafood, but now commonly used on meat and vegetables. Recipe suggestion: Roast Chermoula Lamb Ingredients: Place a 2kg leg of lamb in a roasting pan, generously rub on all sides with Chermoula spice blend. Cover with plastic wrap and marinade for one hour in fridge Preheat oven to 160c, remove plastic wrap and cover with foil. Place roasting pan in middle shelf of oven and bake for 1.5 hours. Remove foil and bake a further 1.5 hours. Transfer lamb to serving platter and let rest for 10 minutes. Serve with seasonal roast vegetables . (Serves 6) Great used as a dry marinade on fish fillets. Ingredients: cumin, coriander, paprika, garlic, onion powder, ginger, salt, chilli, herbs & spices. CONTAINS SESAME.