1-1/3 T whole cumin seeds
2 c lightly packed fresh flat-leaf parsley
2/3 c lightly packed fresh mint
2/3 c lightly packed fresh cilantro
3 garlic cloves
1 T paprika
1 tsp hot smoked paprika
1/2 tsp kosher salt
1/4 tsp cayenne pepper
8 T olive oil
juice of 1/2 lemon
Toast whole cumin seeds in a small skillet over medium heat until aromatic, about 2 minutes. Add to the food processor, along with the herb leaves, garlic, paprikas, salt, and cayenne. Pulse until the mixture forms a coarse paste. With the processor running, gradually add 6 T of the olive oil. Measure out 2 T of the charmoula to a small bowl; whisk in the lemon juice and remaining 2 T of olive oil. Cover and chill, serve as a condiment for roasted lamb. The leftover charmoula makes a wonderful marinade for lamb.
The first year I made this for Passover, your Dad dreaded the thought of having bitter herbs with his lamb. But once he tasted it, he loved it! I think he must have eaten the majority of the charmoula on the table that year, LOL.