A succulent recipe from The Exile’s Cookbook for a leg of lamb with salt, pepper, coriander, fig vinegar, murrī and olive oil. However, it wouldn’t be a medieval Andalusian dish if it did not contain eggs, now would it! In this case, you need five eggs which are beaten together with flour and breadcrumbs into a mixture which serves to coat the meat. The suggested serving is i a bowl, and there really is no reason not to comply with that recommendation! For accompaniments? Well, it goes well with some bread and salad of your liking!
