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The Easter lamb from the grill

I like lamb with strong flavors and a bit of acidity as a counterbalance to the rather fatty meat.

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The Easter lamb from the grill

I like lamb with strong flavors and a bit of acidity as a counterbalance to the rather fatty meat. A North African chermoula — a bright green, spicy sauce — has all of these qualities and is quick to whip up with a food processor or hand blender. About half of this is used to marinate the meat, and the rest is then served as a sauce with the meat. In addition

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WfinstagramJamesKatharinaFoodLammGerichteGrillenBBQKochrezepteWeiße BohneRäucherpaprikaOsterlammLammschulterGrillGesundheit
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