Roast Lebanese Leg of Lamb with Spiced Lentil Purée from Mighty Spice Cookbook by John Gregory-Smith

Ingredients

• 2 garlic cloves, finely chopped
• 1 onion, finely chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• sea salt
• juice of ½ lemon
• 2 tbsp olive oil
• 200 g/7 oz/heaped 1 cup green lentils, washed and drained
• 1 handful parsley leaves, finely chopped
• juice of 1 lemon
• freshly ground black pepper
• ½ tsp ground cinnamon
• a pinch of grated nutmeg
• 4 tbsp olive oil, plus extra for drizzling
• 1 lamb leg, about 1.6 kg/3 lb 8 oz, butterflied
• 1 tbsp ground cumin
• 2 tsp ground coriander