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1
Put the cumin, coriander, cinnamon, nutmeg and oil in a large mixing bowl, then add a good pinch of salt and mix well.
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2
Add the lamb to the bowl and rub in the paste until the lamb is well coated.
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3
Cover with cling film and set aside for at least 2 hours, or overnight in the refrigerator if time allows.
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4
Preheat the oven to 200C/400F/Gas 6, leaving a roasting rack over a tray in the oven to heat up.
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5
Carefully place the seasoned lamb onto the roasting rack, skin side up, and roast for 30-35 minutes, or until the lamb is beautifully browned and crispy on the outside and juicy and pink in the middle.
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6
Remove from the oven, squeeze over the lemon juice and season with a good pinch of salt.
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7
Cover with foil and leave to rest for 10 minutes so the meat will be even more tender and delicious.
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8
Meanwhile, cook the lentils in a large pan of boiling water for 12-15 minutes, or until they are cooked through and soft.
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9
Drain and set aside.
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10
Heat the oil in a large saucepan over a medium heat, then add the onion and garlic and gently fry, stirring occasionally, for 6-8 minutes, or until golden.
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11
Throw in the cumin and coriander, and cook for 30 seconds, stirring frequently, until fragrant.
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12
Add the cooked lentils, lemon juice and 240ml/8fl oz/scant 1 cup freshly boiled water and season with a really good pinch of salt and pepper.
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13
Use a hand blender to puree the lentils until they are lovely and smooth, adding a little more water if the mixture gets too thick.
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14
Scatter in the parsley and gently mix to combine.
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15
Finely slice the lamb and divide between the serving plates.
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16
Spoon over any juices from the grilling tray, add a good dollop of the lentil puree to the top of the lamb and a drizzle of oil, then serve immediately.
