Moroccan slow-roast lamb with ancient-grain salad from Delicious: Love to Eat: Around the World in 120 Simply Delicious Recipes (page 276) by Valli Little

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Notes about this recipe

  • Eat Your Books

    Can substitute dried cranberries for barberries.

  • Dishyrishie on July 04, 2015

    Added pomegranate molasses to the dressing and toasted pistachios on the recommendation of Melanie. This made the salad spectacular - also served with lamb and labna.

  • Melanie on April 03, 2015

    Made this for dinner with friends (plus served roast potatoes on the side). We carved the lamb before serving and then brought to the table in one serving dish, which looked impressive. The flavour of the lamb was nice and would have benefited from the pan juices (which we didn't serve with). I liked the salad but despite all of the ingredients it was missing an extra layer of depth in my opinion - I used a whole lemon and still thought it didn't quite sing. Next time - possible more lemon plus toasting the seeds and nuts would help.

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