Lamb stew with fennel, preserved lemon, and crispy fried bread from Dining In: Highly Cookable Recipes (page 242) by Alison Roman

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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

    Can substitute preserved lemons for the book‘s "Preserved lemon."

  • Caja on July 14, 2025

    Great, I cheaped out and only did 3/4 of the meat but it was very generous still and would probably do that again

  • Pimlicocook on December 05, 2021

    Very good; great flavours, as with all Alison Roman recipes. Made half the recipe. Took 3 hours or so; maybe ended up with less sauce as a result.

  • Lsblackburn1 on March 15, 2021

    Nice deep flavors in this. I didn’t do the toppings -just served with crusty bread.

  • Anneherzberg on April 17, 2020

    So good! Topped with fried peasant bread, labneh, and fennel fronds. Added preserved lemon paste and cayenne. to the stew. Used ground cumin and no fennel seeds.

  • bwhip on January 13, 2018

    Delicious! Great flavor, and the lamb was nicely tender (I used boneless leg of lamb). The preserved lemon gave a nice acidic counterbalance, and the crispy bread (giant spicy soft croutons!) were a great complement to the dish. We'll definitely make this again.

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