Moroccan lamb with pomegranate, pistachios and fattoush salad from Sainsbury's Magazine, July 2015 (page 84) by Lucy Jessop

  • spring onions
  • cucumbers
  • oranges
  • Greek yogurt
  • tahini
  • mint
  • ras el hanout
  • pomegranate molasses
  • radishes
  • pomodorini tomatoes
  • little gem lettuce
  • pomegranate seeds
  • pistachio nuts
  • flatbread
  • butterflied lamb legs
  • baby mint
  • EYB Comments

    Allow to marinate for 1 to 48 hours. Can substitute harissa for ras el hanout, and pitta bread for flatbread.

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 1 to 48 hours. Can substitute harissa for ras el hanout, and pitta bread for flatbread.

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