Moroccan-spiced lamb steaks with herby barley tabbouleh from Eat Better Forever: 7 Simple Ways to Transform Your Diet (page 368) by Hugh Fearnley-Whittingstall

  • chives
  • coriander leaves
  • Show all ingredients...

  • EYB Comments

    Can substitute ground cayenne pepper for hot paprika; beef rump steaks or spicy lamb sausages for lamb leg steaks; and cracked bulgar, whole spelt grains, farro, brown rice, or quinoa for pearl barley.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Nutty citrus hummus; Dukka

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 ground cayenne pepper for hot paprika; beef rump steaks or spicy lamb sausages for lamb leg steaks; and cracked bulgar, whole spelt grains, farro, brown rice, or quinoa for pearl barley.

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