Roast Lebanese Leg of Lamb with Spiced Lentil Purée


Preparation info

  • Serves


    • Difficulty


Appears in

Mighty Spice Cookbook

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

  • About


  • 1 tbsp ground cumin
  • 2 tsp ground coriander
  • ½ tsp


  1. 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.
  2. Preheat the oven to