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Moroccan Leg of Lamb with Spiced Cauliflower
Ingredients
  • 2 garlic cloves, crushed
  • Zest and juice of 1 lemon
  • 1 tbsp ras el hanout or other Moroccan spice blend
  • ⅓ cup (80ml) olive oil
  • 1.6kg easy-carve lamb leg
  • 1 large onion, sliced
  • 1 cauliflower, cut into 2cm-thick florets
  • 2 tbsp plain flour
  • 2 cups (500ml) Massel chicken style liquid stock
  • ¼ cup (20g) toasted flaked almonds
  • Coriander leaves, to serve
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