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Garlic & lemon lamb fillet with beetroot chickpea mash
- 2 garlic cloves , crushed
- olive oil
- 1 lemon , juice and a pinch of zest
- tsp ground cumin
- 300g lamb loin fillet, trimmed of all fat
- 2 vacuum-packed cooked beetroot , quartered
- 1 small 220g tin chickpeas , rinsed and drained
- 3 tbsp chicken stock
- wilted spinach , to serve
Directions:View on BBC Good Food
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