Cook Bake Decorate

Moroccan  Slow Roasted  Let of Lamb 

Veena Azmanov

This roast leg of lamb is marinated with Morrocan spice ras el hanout and is slow-roasted in the oven for almost 4 hours until fork tender. We use both dry rub and a wet marinade to pack as much flavor into the meat as possible

Sour French Baguette

Veena Azmanov