Pomegranate-marinated lamb with spices and couscous from Bon Appétit Magazine, November 2008: Holiday Cooking Special (page 90) by Marlena Spieler

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Lamb marinates 2 to 48 hours.

  • babyfork on September 30, 2015

    I didn't bother patting the lamb dry and browning it and skipped the oven entirely. I just cooked this on the stovetop. I thought the sauce by itself was a little intense, so I stirred a cup or so of greek yogurt into the sauce before serving. This mellowed it out and gave the dish a rich and creamy texture. The dish was very tasty. I agree that the fresh pomegranate seeds make the dish. My note on Epicurious, posted November 30, 2008

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