Prue and John served up a tasty butterfly fast-roast teriyaki lamb with puy lentils and a sweet potato salad on Prue Leith’s Cotswold Kitchen.
The ingredients are: 1kg (de-boned weight) whole leg of lamb, boned and butterflied, 1 tbsp olive oil, 150ml teriyaki sauce or dark soy sauce, 2 tbsp runny honey and Coriander leaves to garnish.
See recipes by Prue in her book titled: Prue: My All-time Favourite Recipes
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