Ingredients
- 1 tbsp Ground cumin
- 1 tsp Ground coriander
- 1/2 tsp Ground cinnamon
- 1 pinch Grated nutmeg
- 4 tbsp Olive oil, plus extra for drizzling
- 1 Lamb leg, about 1.6kg/3lb 8oz, butterflied
- 1/2 Lemon juiced
- 1 pinch Sea salt
- 200 g Green lentils, washed and drained
- 2 tbsp Olive oil
- 1 Onion, finely chopped
- 2 Garlic cloves, finely chopped
- 1 tsp Ground cumin
- 1 Lemon juiced
- 1 handful Parsley leaves, finely chopped
- 1 pinch Sea salt and freshly ground black pepper
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