Lamb with Tahini and Lemon Sauce

The lamb is marinaded in olive oil, the leaves from a sprig of rosemary, three bashed garlic cloves and a teaspoon of coriander powder.

The sauce is a mix of tahini, lemon juice, water, and toasted cumin seeds.

I served it on a bed of fried onion, mushroom and chilli.  And with boiled potatoes and broccoli.

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About Andrew Brown

I live in Lewisham, South East London, and spent 9 years as a Labour councillor in the borough between 1997 and 2006.
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