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

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
Gluten-free
Spicy
Mediterranean

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