Grilled Lamb with Spinach and Broad Beans Recipe - Great British Chefs

Ingredients

• 5 garlic cloves, peeled and crushed
• 2 tbsp of rosemary leaves, chopped
• 1 pinch of freshly ground black pepper, coarse
• 1 leg of lamb, weighing approx. 2.25kg, boned and butterflied
• 2 tbsp of lemon juice, fresh
• 3 tbsp of olive oil
• 1 tbsp of sea salt
• 1.5kg broad bean pods
• 1 garlic clove, finely sliced
• 1 dried red chilli, crushed
• 1kg spinach, washed and tough stalks removed
• 1 lemon, cut into wedges
• extra virgin olive oil
• sea salt