12-hour roast lamb with pistachio and green olive tabbouleh from Maha: Middle Eastern Home Cooking by Shane Delia

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Notes about this recipe

  • Melanie on September 13, 2014

    Only made the lamb component of this dish (to serve at a bbq). The garlic spice marinade was delicious, I only had time to marinate overnight but I imagine how delicious this would be if allowed to rest for the suggested 2-3 days. Cooked at a higher temperature for shorter time frame (6 hours?) which also worked well, but I'm sure low and slow is best. Tried the matching tabouleh at the Maha restaurant a few weeks ago and it was delicious, I will make it when I get a chance!

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