Moroccan & North African
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Lemon Apricot Lamb with Basil Oil
A moroccan favorite: apricot lamb with Basil Oil, cooked low and slow so every layer of flavor has time to settle.
***** 4.5 · 382 ratings
Method
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
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