Roast Lebanese Leg of Lamb with Spiced Lentil Purée

Name: Roast Lebanese Leg of Lamb with Spiced Lentil Purée
Yield: Serves 4–6
Cuisine: Lebanese
Ingredients: 1 tbsp ground cumin; a pinch of grated nutmeg; juice of ½ lemon; juice of 1 lemon; 1 handful parsley leaves, finely chopped; sea salt and freshly ground black pepper; 2 garlic cloves, finely chopped; 1 tsp ground cumin; 1 tsp ground coriander; 2 tsp ground coriander; 2 tbsp olive oil; 200 g/7 oz/heaped 1 cup green lentils, washed and drained; sea salt; 1 lamb leg, about 1.6 kg/3 lb 8 oz, butterflied; 4 tbsp olive oil, plus extra for drizzling; ½ tsp ground cinnamon; 1 onion, finely chopped

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

About

Ingredients

1 tbsp ground cumin
2 tsp ground coriander
½ tsp

Asia
Lebanon
Main course
Spicy
Mediterranean
Gluten-free

Method

Put the cumin, coriander, cinnamon, nutmeg and oil in a large mixing bowl, then add a good pinch of salt and mix well. Add the lamb to the bowl and rub in the paste until the lamb is well coated. Cover with cling film and set aside for at least 2 hours, or overnight in the refrigerator if time allows.
Preheat the oven to