Syrian Lamb - WellBeing Magazine

Ingredients

• 1.5kg butterflied lamb leg
• ½ tsp ground cinnamon
• ⅛ tsp freshly grated nutmeg
• ¼ tsp ground cumin
• ¼ tsp sweet paprika
• ¼ tsp freshly ground
• ¼ tsp ground cardamom
• 8 cloves garlic, minced
• 1 tsp sea salt
• 2 tbsp olive oil
• Juice ½ lemon
• 1 tsp Dijon mustard
• 1 cup full-fat natural yoghurt
• 1 clove garlic, minced
• 1 tbsp hulled tahini
• 1 head broccoli, chopped into florets
• 1 red capsicum, sliced
• 250g green beans, top & tailed
• 1 bunch mint, leaves removed from stems
• 60mL olive oil