Lamb, almond dukkah, green figs, and fennel [Ethan Mantle, Componere Fine Catering] from East Bay Cooks: Signature Recipes from the Best Restaurants, Bars, and Bakeries (page 74) by Carolyn Jung

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

    Allow to marinate for at least 4 hours, or overnight. Can substitute lamb shoulder for lamb neck

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