I like lamb with strong flavors and a bit of acidity as a counterbalance to the rather fatty meat. A North African chermoula — a bright green, spicy sauce — has all of these qualities and is quick to whip up with a food processor or hand blender. About half of this is used to marinate the meat, and the rest is then served as a sauce with the meat. In addition
The Easter lamb from the grill
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BREAKING NEWS
Uitstoot ziekmakende stoffen stijgt bij 125 Nederlandse bedrijven
Uitstoot ziekmakende stoffen stijgt bij 125 Nederlandse bedrijvenBij 125 Nederlandse bedrijven is de uitstoot van één of meer zeer giftige stoffen tussen 2015 en...