Local, pastured lamb (Menzie’s Farm, Harper, TX) is ground and tossed with diced onions and freshly-ground ras el hanout, then seared in clarified butter with homemade harissa. Served over stock-simmered couscous with garlic, fresh mint and Jenny’s Moroccan preserved lemons.. For the Ras el Hanout (recipe by Christine Benlafquih) 2 teaspoons ground ginger 2 […]![]()
