Lamb and cheese slab pie rubbed with cumin-chile oil from The Art of Escapism Cooking: A Survival Story, with Intensely Good Flavors (page 187) by Mandy Lee

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Notes about this recipe

  • ShayLRoss on February 23, 2026

    Excellent flavor and results, I thoroughly enjoyed the process of making this. Do keep an eye on the pie while under the broiler, I found that it did not need as long as the crust was darkening very quickly.

  • eclairea on February 17, 2026

    Since my oven doesn’t fit a half sheet pan, I prepped the full recipe, but only baked half of it in a quarter sheet pan, and will make the rest tomorrow. This was time-consuming, but not difficult. Flavours were on point, and it was exciting to pull it out of the oven! Also my oven only went as high as 480F, but that seemed to work out fine. Don’t skip the fresh mint, it is a perfect fresh pairing for lamb. Lastly, go easy on the oil before it goes into the oven as it felt oily when it came out and that was before brushing it with the cumin-chile oil!

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