Food and Travel Magazine | Ras el hanout-grilled lamb

Food and Travel Magazine | Ras el hanout-grilled lamb

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Ras el hanout-grilled lamb

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Ingredients

  • 75g coriander leaves
  • 2tbsp preserved lemon rind, finely chopped
  • 3 cloves garlic, crushed
  • 60ml extra virgin olive oil, plus extra for brushing
  • 2tsp ras el hanout
  • 1.6kg butterflied leg of lamb, trimmed
  • 500g cherry tomatoes on the vine

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