Ras el hanout spiced roast leg of lamb with mint pomegranate yogurt from Hearth & Home: Cook, Share, and Celebrate Family-Style (page 99) by Lynn Crawford and Lora Kirk

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

Accompaniments: Moroccan couscous; Leek and spinach pie

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

    Requires marinating 3 hours to overnight. Can substitute the "Lemon purée" recipe on p.235 for lemon zest, and the "Orange purée" recipe on p.236 for orange zest. Can use the "Ras el hanout" recipe on p.230.

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