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LAMB ON THE BARBIE, NORTH AFRICAN STYLE

ROAST OF THE MONTH

“Butterflied leg of lamb is one of my favourite joints to cook on the barbecue. It has a real sense of theatre, especially once carved and presented, and it’s ideal for sharing with a crowd. Charmoula has a herby sharpness that cuts the richness of the meat perfectly. I serve this lamb with mejaderah, a comforting dish of rice and lentils, to soak up the meat juices and marinade, but a good, crusty loaf of bread or some flatbread would also work well.”

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About delicious. Magazine

Fire up the barbecue, our globetrotting August issue has burger recipes everyone will love and a spicy North African lamb from Berber & Q. Gather hungry friends for our summer menu from Provence, Olia Hercules’ recipes from Georgia and Azerbaijan, and Eleonora Galasso’s casual Italian supper. GBBO stars feature, too, with Martha Collison’s great bakes and Chetna Makan’s Indian street food. Plus, chill out with our no-cook midweek meals and a pull-out special of frozen desserts.

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