Moroccan lamb with tabbouleh and crispy garlic from Amuse-Bouche: Little Bites That Delight Before the Meal Begins by Rick Tramonto and Mary Goodbody

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Notes about this recipe

  • Acarroll on January 21, 2022

    Really disappointing. Somehow the meat came out really dry and flavorless even though there was plenty of braising liquid. The tabbouleh was mediocre and bland - some diced onion, mint, or lemon zest would have brightened it up. The only way I found the meat to be edible was to smother it in a red pepper/olive relish that I had leftover.

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