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Spiced lamb cutlets with dates, feta, sumac and tahini
I cannot resist the combination of lamb, sweet dates and nutty tahini. You need plenty of herbs, though, to cut through the sweetness here, so use loads and don’t stint on the feta cheese either. Greek yogurt and shreds of preserved lemon zest would help, too. Serve with couscous, bulgar wheat or little olive oil-roasted potatoes.
Requires 30 minutes-2 hours marinating.
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