LambLamb Tagine with Honey-Roasted Carrots and Preserved LemonMost lamb stews braise the carrots for hours until they're soft and taste of nothing. We take them out of the pot: they roast on their own with honey and cumin and get folded in at the end, so every bowl has something firm and sweet against the soft lamb. Ras el hanout and cinnamon bloom in the lamb fat before unsalted chicken stock goes in, and preserved lemon and green olives join for the last stretch. Lamb brings the richness, lemon and olives the salt and sour, carrots the sweetness, chickpeas the crunch, and herbs and harissa yogurt a cool, fresh heat.View recipe · 4 servings
LambOnion-Marinated Lamb ChopsLamb chops are marinated with onion, vinegar and garlic before cooking and resting.View recipe · 6 servings
