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.
