{"id":31009,"date":"2015-09-24T10:56:12","date_gmt":"2015-09-24T09:56:12","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=31009"},"modified":"2015-09-24T10:58:09","modified_gmt":"2015-09-24T09:58:09","slug":"levi-roots-caribbean-roast-lamb-recipe-on-lorraine","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/31009\/levi-roots-caribbean-roast-lamb-recipe-on-lorraine\/","title":{"rendered":"Levi Roots Caribbean roast lamb recipe on Lorraine"},"content":{"rendered":"

Levi Roots served up a tasty Caribbean roast lamb dish on today’s episode of Lorraine.<\/p>\n

The ingredients for the honey, grenadine and ginger roasted lamb: 3kg leg of lamb, 8 tbsp grenadine, 10 tbsp runny honey, Juice of 3 limes and zest of 2, 8 garlic cloves, finely chopped, Leaves from 8 sprigs of thyme, 2 tsp ground cinnamon, 2 tsp ground ginger and Salt and pepper.<\/p>\n

For the pomegranate and mint salad: 1 small red onion, very finely sliced, Seeds from 2 pomegranates, 30g mint leaves, 2 tbsp lime juice, 6 tbsp extra virgin olive oil and Salt and pepper.<\/p>\n

For the reggae herbelicious new potatoes: 750g new potatoes, 1 tsp salt and 2 mint sprigs.<\/p>\n

For the dressing: 1 \u00bd tbsp honey, 3 tbsp olive oil, 2 tbsp hot chilli sauce, 3 spring onions, finely sliced, 2 tbsp finely chopped coriander leaf and stalk and 2 tbsp finely chopped mint leaves.<\/p>\n

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