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Moroccan Lamb with Tabbouleh and Crispy Garlic
- 1/2 cup bulgur
- 1 tablespoon fresh lemon juice
- 3 tablespoons finely chopped flatleaf parsley
- 2 tablespoons finely diced tomato
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 pound lamb shank or shoulder
- 1 cup chopped onions
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 3 tablespoons fresh thyme leaves
- 2 cups dry red wine
- Vegetable oil
- 2 cloves garlic, sliced paper thin
Directions:View on Epicurious
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