The Weekend Australian - Magazine - - LIFE -

4 onions, peeled (about 500g) 3 ta­ble­spoons ras el hanout 2 tea­spoons salt ½ tea­spoon white pep­per 1 shoul­der of lamb, on the

bone (1.8-2kg) Warmed flat­breads, to serve Nat­u­ral yo­ghurt, to serve For the salad 1 baby cos let­tuce, shred­ded 2 radishes, thinly sliced ¹⁄³ cup roughly chopped

flat-leaf pars­ley 2 ta­ble­spoons chopped

fresh mint Juice 1 lemon Ex­tra vir­gin olive oil Seeds 1 small pomegranate

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