Sunday Supper and More
(For lamb, lentil salad)
1 boneless leg of lamb (3 1/2 to 4 pounds)
1 1/2 cups pitted black Nicoise or Moroccan olives
1/2 bunch fresh parsley
1 head frisee or 2 large handfuls mesclun greens
1/2 bunch fresh parsley
1/2 red onion
1 clove garlic
Salt and pepper
1 cup olive oil
3 tablespoons red wine vinegar
1 bottle (3.5 ounces) capers
2 teaspoons curry powder
2 cups (14 ounces) red lentils
3/4 cup golden raisins
1 teaspoon sugar
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