Slow-Roasted Mechoui (Moroccan-Spiced Leg of Lamb)

2017-05-19T00:18:59+00:00 1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 4.00 out of 5)
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I was lucky enough to nab a leg of organic, sustainably-raised lamb from Montana's Willow Spring Ranch at Shelton's Market for this and was rewarded with succulent, juicy meat spiked through with spice. To find a source for grass-fed lamb (and other meats) near you for your Easter meal, check out Eat Wild. Serve this with quinoa, mixed greens, sliced black olives, thick slices of orange, thinly sliced fennel and red onion tossed with the dressing from this salad here.

Improv Cassoulet

2017-05-19T00:19:09+00:00 1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 5.00 out of 5)
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There are so many things I love about cassoulet ... one of them being its versatility. Be creative with your leftovers--beans, roasted meat, stale bread--and see what it becomes.

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