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Brigit Binns

Lamb Tagine with Apricots & Almonds

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Preparation info
  • Makes

    6

    Servings
    • Difficulty

      Easy

Appears in
The Weeknight Cook
The Weeknight Cook

By Brigit Binns

Published 2012

  • About

Ingredients

  • Lemon, 1 large
  • Boneless lamb from leg, 2 lb (1 kg),

Method

  • Prepare the lemon zest and juice

    Using a vegetable peeler, remove the zest in long wide strips from the lemon and then squeeze 1½ tablespoons juice. Reserve the zest and juice.

  • Brown the lamb

    Season the lamb with salt and peppe

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Part of


Peter North
from United Kingdom

For me the meat went a little tough, perhaps because although it was on the lowest setting it was really a bit high.

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