Ingredients
1½ kg lamb leg⅓ cup fresh rosemary leaves, very finely chopped
2 tsp sea salt flakes
2 cloves garlic, crushed
⅓ cup olive oil
4 red onions, halved with skin on
2 x 240g cans cannellini beans, rinsed, drained
60 g baby spinach leaves, shredded
1 cup loosely packed fresh basil leaves
2 tsp finely grated lemon rind
¼ cup fresh lemon juice
Description
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