Roast lamb with chickpea puree
Ingredients
- 125 g (4oz) frozen leaf spinach thawed
- 200 g (7oz) feta cheese
- salt and ground black pepper
- 1.1-1.4 kg two best ends of lamb, trimmed, with chine bone removed
- 4 clv garlic
- 175 mL (6 fl oz) olive oil
- 15 mL red wine vinegar
- 2 x 420 g cans chickpea
- 1 sm bunch fresh coriander
- 1 egg yolk
- 2-3 drops sesame oil
- 15 mL lemon juice
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