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John Gregory-smith's Roast Lebanese Leg Of Lamb

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John Gregory-smith's Roast Lebanese Leg Of Lamb

Ingredients

  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp ground cinnamon
  • 1 pinch grated nutmeg
  • 4 tbsp olive oil, plus extra for drizzling
  • 1 lamb leg, about 1.6kg/3lb 8oz, butterflied
  • 0.5 lemon juiced
  • 1 pinch sea salt
  • 200 g (7.1oz) green lentils, washed and drained
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 lemon juiced
  • 1 handful parsley leaves, finely chopped
  • 1 pinch sea salt and freshly ground black pepper
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