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Flat-roasted Lamb with Baba Ganoush |
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For the lamb
1 tsp ground cumin
1 teaspoon paprika
1 tbsp light brown sugar
1 tsp pepper
1/2 tsp sea salt
1kg boned lamb leg, butter flied and trimmed
16 sprigs oregano
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For Baba Ganoush
3 large aubergines
2 tbsp tahini
juice of 1 lemon
To serve:
Flatbread
lemon wedges
tomato salad |
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Preheat the oven to 240C/ Fan
220C/ Gas 9. Combine the cumin, paprika, sugar, pepper and
salt and rub over both sides of the lamb.
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Place the oregano in an oiled
baking dish and top with the lamb. Roast for 20 mins for
medium or until cooked to your liking
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Rest the lamb, covered, for 5
mins before slicing. Divide the lamb among plates and
serve with the baba ganoush, flat bread, lemon wedges and
a tomato salad.
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DAILY
DINNERS 
