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Digital Subscriptions > Delicious Magazine > April 2019 > EASY SPICED ROAST LAMB

EASY SPICED ROAST LAMB

I’ve used fragrant North African harissa as the base for my quick lamb marinade. The forthright spices mingle harmoniously with the naturally sweet flavour of spring lamb, lifted with zesty lemon and coriander. Paired with the minty almond, radish and cucumber salad, you have an Easter roast to get everyone hotfooting it to the table.
RECIPE AND FOOD STYLING JEN BEDLOE PHOTOGRAPH GARETH MORGANS STYLING MORAG FARQUHAR
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About Delicious Magazine

Celebrate spring with our April/Easter issue: the maestro Francesco Mazzei creates an Italian feast while Raymond Blanc roasts a salmon French-style. Finish off with cakes from Bake Off’s Martha Collison, Paul A Young's new sticky, chocolate pud or Brick House's orange hot cross bun loaf. Read how in 1999 British food changed forever and find out whether counting calories works. If you've ever wanted to visit Amsterdam, we've got the latest foodie recommendations as well as a round-up of the best Easter eggs AND 16 extra pages of brilliant cheesecakes!