Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "LEG OF LAMB",
  "description": "A delectable leg of lamb served with a medley of seasonal vegetables and a rich au jus, perfect for a special meal.",
  "subtitle": "with Seasonal Vegetables, Au Jus",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 (1KG 2 POUND) LEG OF MILK-FED LAMB",
        "5 CLOVES PINK GARLIC",
        "1 TABLESPOON OLIVE OIL",
        "1/2 BUNCH SAVORY",
        "COARSE SEA SALT",
        "FRESHLY GROUND PEPPER",
        "500G 1 POUND 2 OUNCES LAMB NECK",
        "1 TABLESPOON GRAPESEED OIL",
        "1/3 BUNCH SAVORY",
        "1/2 HEAD PINK GARLIC",
        "SALT",
        "PEPPER",
        "500ML 2 CUPS WHITE CHICKEN STOCK",
        "250ML 1 CUP LAMB JUS",
        "100G 3.53 OUNCES (1 CUP) EXTRA FINE GREEN BEANS",
        "100G 3.53 OUNCES (2/3 CUP) SHELLED PEAS",
        "4 MEDIUM GREEN ASPARAGUS SPEARS",
        "4 ROUND TURNIPS, WITH GREENS",
        "4 SMALL NEW CARROTS, WITH GREENS",
        "4 SCALLIONS",
        "4 ZUCCHINI FLOWERS",
        "4 POIVRADE ARTICHOKES",
        "ASCORBIC ACID",
        "1/2 HEAD ROMAINE LETTUCE",
        "200ML 3/4 CUP PLUS 1 TABLESPOON WHITE CHICKEN STOCK",
        "100G 3.53 OUNCES (2/3 CUP) SHELLED BABY FAVA BEANS",
        "SALT",
        "PEPPER",
        "20ML 4 TEASPOONS SHERRY VINEGAR"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 180°C - 350°F (gas mark 4). Trim* the leg of lamb and rub it with a cut garlic clove. Set aside the scraps* (trim-mings) and tie the leg with kitchen twine. Heat the oil in a large ovenproof sauté pan* and sear the leg. When it is deep golden, add four unpeeled garlic cloves and the savory, and season with salt and pepper. Cook in the oven for 15 to 20 minutes, basting regularly, then rest on a rack in a warm place.",
    "Cut the lamb neck and leg scraps into small pieces. Brown them in a Dutch oven (cast-iron casserole) with the oil. Drain the pieces in a strainer (sieve) and return them to the pan. Mince* the savory, then add it to the pan with the garlic. Season with salt and pepper. Cover the contents of the pan with chicken stock and simmer, skimming regularly, until the liquid thickens. Top up the liquid with chicken stock. Repeat the process. Add the lamb jus and simmer until the liquid acquires the desired consistency. Pour the contents of the pan into a strainer and filter the sauce through a conical strainer*; set aside for serving. Discard the solids.",
    "Trim and boil the green beans. Boil the peas. Peel the asparagus and remove any scales from the spears. Tie into a bundle with kitchen twine and boil*. Turn* the turnips and carrots, keeping their tops intact. Set aside in ice water. Trim* and cut the scallions. Remove the pistil from the zucchini flowers and roll them up. Turn the artichokes. Quarter them and set aside in cold water with a little added ascorbic acid. Separate the lettuce leaves. Cut the large outer leaves, then pick the leaves from the heart and the tender leaves. Heat 1 tablespoon of olive oil in a Dutch oven and sweat* the turnips without coloring. Add the carrots, followed by the artichokes. When the vegetables are almost cooked, add the scallions and zucchini flowers, then moisten with the chicken stock. Finish by glazing* the vegetables. Add the green beans, peas, asparagus, and fava beans to the other vegetables. Glaze all of the vegetables well, then adjust the seasoning with salt and pepper and transfer to a serving dish. Add the lettuce leaves dressed with olive oil and the sherry vinegar. Place the leg on a cutting (chopping) board and serve the jus in a sauceboat."
  ],
  "author": "BENOIT"
}