Lamb with herb paste and spinach from Mark Bittman's Kitchen Matrix: Visual Recipes to Make Cooking Easier Than Ever (page 225) by Mark Bittman

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Notes about this recipe

  • rionafaith on April 15, 2018

    Super tasty. I actually used a whole bunch of parsley and nearly a whole bunch of dill and doubled the other paste ingredients, as it didn't seem like that much and I didn't want to have a ton of herbs left over. It was great, totally not too much! For anchovy haters: this definitely doesn't taste like anchovies, just salty and savory and delicious. The pine nuts and currants were great with the spinach. I did not make the breadcrumbs and didn't miss them.

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