This amazing Moroccan-spiced pork recipe is actually adapted from a classic North African technique for roasting leg of lamb. And while the spice-rub is incredible with either meat, by using this approach, we’re not only saving a few dollars, but also, your average American holiday dinner guest is probably more likely to prefer roasted pork to the slightly more exotic lamb. And yes, in case someone asks, that’s our official reason, verses the saving money part.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
No comments:
Post a Comment