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This Moroccan-style Lamb salad is a feast for the senses, with a host of fragrant herbs and spices that will leave you wondering why you’ve never tried it before. If you love your spice, then add a little more harissa to the mix – you’ll thank us later.
The longer you marinate the meat, the more tender and flavourful it will be. If you can, leave it to marinate for several hours before cooking or even prepare it the day before. Mix from time to time and remove from the fridge 30 minutes before cooking.
Quick, easy and on the table in 35 minutes.
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