from Eris Field

My husband was Turkish and enjoyed it when I made meals from his mother’s recipes. This was one of his favorites, and mine too because it was easy and delicious. It’s also similar to one described in my latest book The Marital Bargain: Wife for Five Months.

ROAST LAMB LOIN

Photo courtesy of Akemy Mory Unsplash

Use your favorite recipe to roast lamb until done but still pink on the inside.

RAS el HANUT YOGURT

1 cup plain yogurt
1 tsp. Ras El Hanout*

Combine ingredients in a small bowl. Stir well. Keep refrigerated until you’re ready to serve.

Drizzle a small amount on the lamb at serving time.

*Ras el Hanout is a seasoning found in stores that sell Turkish or Arabic food. To make your own combine a small amount of coriander, allspice, fennel, black pepper, cumin, cinnamon, anise seed, cardamom, nutmeg, ginger…