A favourite version of this Moroccan lamb dish from ” Cook Simple” by Diana Henry. Serve with roast Mediterranean vegetables or wrap in warm flatbreads with a handful of salad leaves and dollops of yoghurt. Start preparing the day before if you can, or in the morning you want to eat as it needs to marinade for a few hours.
A French recipe for roast lamb from ” Cook Simple” by Diana Henry. It’s good served with flageolet beans ( canned and drained are fine) heated with a big knob of butter, salt and pepper, a squeeze of lemon and a handful of chopped parsley.
