was making MECHOUI OF LAMB WITH BERBER SPICES
from Morocco by way of Steven Raichlen’s PLANET BBQ
cookbook and this recipe sounded like the perfect side dish. Step one was to char the red bell peppers and the Anaheim chili peppers, which I did the day before. The peppers had the skin peeled and were diced. While my lamb was cooking, I finished the salad. The tomatoes and onions were diced, some fresh mint was chopped up and everything was mixed together with some lemon juice, red wine vinegar & EVOO. After everything was mixed together, the salad was seasoned with salt & pepper. It was highly seasoned and somewhat spicy. The salad was a great side for the Mechoui of Lamb since it used some of the same combinations of herbs & spices.