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Roasted Shoulder of Lamb and Couscous (Mechoui)
Book Information
The Professional Chef (8th Edition)
Page: 552
Ingredients
Butter
Cilantro
Cornstarch
Couscous (page 861)
Cumin
Dried Thyme
Garlic
Lamb Shoulder
Olive Oil
Paprika
Parsley
Tags
Roasting and Baking