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Rolled leg of lamb
- boned leg of lamb , about 2-2.5kg (after boning)
- 300g young spinach , any long stalks taken off
- 2 tbsp pine nuts , toasted
- 6 dried apricots , chopped
- a small bunch rosemary
- a small bunch thyme
- a head garlic , halved horizontally
Directions:View on BBC Good Food
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