Lamb with capers and preserved lemon from Pure Simple Cooking: Effortless Meals Every Day by Diana Henry

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Notes about this recipe

  • Barb_N on April 06, 2026

    I made this for a large group at Passover. Rather than subbing matzo meal for the breadcrumbs, I combined the rest of the ingredients, smeared it on and rolled the lamb about 24 h before cooking. The flavor of the filling barely came through due to the strong flavor of the lamb. I’d increase the lemons and capers next time. Everyone raved and there were no scraps left behind.

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