Pan-fried lamb steaks, preserved lemon, coriander & garlic from Feasts (page 49) by Sabrina Ghayour

  • coriander leaves
  • garlic
  • preserved lemons
  • lamb leg steaks

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

  • TrishaCP on January 29, 2021

    Didn’t enjoy this at all. The marinade didn’t really flavor the lamb (marinated for 45 minutes) and it was just bland.

  • saladdays on October 02, 2017

    The first recipe I have cooked from here and it is really good. I marinated the lamb for the minimum time suggested - 20 minutes - whilst I prepared and cooked rice and they were really tender and succulent when cooked for 5 minutes each side. Will cook this again as it is really easy.

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