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Dinner with Rukmini
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Preview
Roast Lamb with Apricots, Pistachios, Mint and Pearl Barley
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Introduction
The pearl barley takes on all the flavour from the slow-cooked lamb and spices in this substantial dish, with the apricots bringing a balancing sweetness. It’s even better warmed through the next day.
Ingredients
lamb rump steaks (approx. 500g) | |
olive oil | |
ras el hanout | |
sea salt and freshly ground black pepper | |
garlic, crushed | |
dried apricots | |
red onions, very thinly sliced | |
pearl barley, rinsed | |
chicken stock | |
pistachio nuts, roughly chopped | |
fresh mint, chopped | |
lemon, juice only |
Preview
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