1 1/4 Bone in Lamb Leg or Butterflied Lamb Leg
2 tbsp olive oil
1/4 cup coriander leaves and stems
2 cloves garlic, crushed
2 tbsp tandoori paste
2 red onions
450 g butternut pumpkin
400 g can chickpeas, drained
120 g baby spinach
250 g green beans
Switch to a Lamb Rack Roast and just cook for 20-30mins (add 5 to 10 minutes if you like your meat well done). Make sure you rest the lamb to maximise tenderness and lock in the juices.
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