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Grilled leg of lamb with spinach and broad beans


Heat 2 tablespoons of extra virgin olive oil in a large saucepan with the garlic and chilli. When the garlic is golden, add the spinach, stir and cover. Allow the spinach to steam over a high heat, stirring from time to time, for about 5 minutes or until cooked. If excessively wet, drain the extra liquid away. Season, then stir in the broad beans

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