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By French Terrine on January 9, 2013
"We were wondering what to do with our rack of lamb. Since we had some
Ras el hanout, preserved lemon, pomegranate molasses, and pomegranate seeds, we prepared this with excellent results. I have never been to Morocco. But from what I have seen of recipes by Paula Wolfert, the preparation of Moroccan cuisine seems much more complicated than this...."
Ingredients: cilantro leaves, dried apricots...
Prep Time: 40 mins
Total Time: 1 hrs