This provided the starting point for our meal. I marinated some lamb shoulder steaks, using the skin of two preserved lemons instead of the fresh rind and zest called for in the recipe. Then I made the almond and orange blossom sauce, using a little less honey and the parsley which I inexplicably bought instead of coriander.
We had a couple of courgettes in the fridge that wanted using, and I thawed a ball of bread dough.
|Look at me using my left hand like an ambidextrous person!|
The main criticism of Ottolenghi's recipes is that they usually have a lot of ingredients - some hard to come by - in them. While this was pretty involved, the complexity of the flavours made it worthwhile. It definitely was not your mother's Sunday lamb and mint sauce.