Roasted lamb loin with yogurt eggplant purée and merguez sausage [Jason Franey] from Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans (page 120) by Darryl Estrine and Kelly Kochendorfer

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Notes about this recipe

  • CGNE on October 16, 2011

    This is an incredibly sophisticated meal and we loved the flavors. I didn't make the merquez sausages -- didn't have the time. It might be a nice addition, but the lamb cooked this way with the double purees was outstanding. We thought the leftover eggplant puree makes a great appetizer served on crackers and is much lighter than baba ganoush. A+ recipe. Linda Sultan

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