Moroccan Made Easy (A Bonus Post For the Week)
Boneless leg of lamb gets the Moroccan treatment.
Creating the exotic flavors of Morocco in your own kitchen just got a whole lot easier, thanks to Chef Mourad Lahlou of San Francisco’s Aziza restaurant
His new line of gourmet spices, mixes and sauces for Williams-Sonoma transports you to this faraway land with its heady fragrances and flavors. Recently, I had a chance to try out a sample of his “Mourad’s Moroccan Roasting & Grilling Rub.”
Open the lid to reveal the golden curry-hued powder pungent of turmeric, cumin and ginger. Just smelling it makes you hungry.