Detailed Instructions: In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.
See one example below:
Problem: Preheat oven to 375 degrees., Boil syrup, sugar and shortening over medium heat, stirring constantly., Remove from heat., Gradually stir in flour and nuts., Drop by teaspoonfuls about 3 inches apart on lightly greased cookie sheet., Bake 5 to 6 min., Remove from oven and let stand 5 min, before removing from sheet., May be rolled into cylindrical shape while still hot., If cooled too much, return to oven for a minute., Yield: 4 dozen cookies.
Solution: flour, nuts, corn syrup, shortening, brown sugar
Explanation: This is a good example, as we see the NER is generated correctly from the directions.

Problem: Stir together garlic, onion, mint, savory, olive oil, lemon zest and juice, and cumin in a baking dish just large enough to hold lamb., Put lamb in dish and turn to coat, rubbing marinade into entire surface., Marinate lamb, covered and chilled, turning once or twice, at least 12 hours., Mash garlic to a paste with kosher salt using a mortar and pestle (or mince and mash with a large heavy knife), then add 1 cup mint and pound to a paste (or mince and mash with knife)., Transfer to a bowl and whisk in yolks, then add half of oil, 1 to 2 teaspoons at a time, whisking constantly., Whisk in lemon juice, then slowly add remaining oil, whisking., Season with salt and pepper and stir in warm water., Working with several leaves at a time, stack remaining cup mint leaves, then roll up and thinly slice crosswise to make a chiffonade (thin strips)., Stir mint into aioli and chill until ready to use., Preheat oven to 400F., Wipe all of marinade from lamb and discard., Pat lamb dry and season both sides generously with salt and pepper., Arrange lamb, boned side up, on a work surface and, beginning with a long side, roll up as tightly as possible and tie tightly with string., Heat vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown lamb on all sides, about 8 minutes., Transfer to rack set in roasting pan and roast in middle of oven until an instant-read thermometer inserted into lamb reads an average of 140F for medium-rare (test in several places, as different muscles cook at different speeds; temperatures should range from 120 to 160F), 40 to 60 minutes., Let stand 15 to 20 minutes before slicing., Serve lamb with aioli.
Solution:
garlic, onion, fresh mint, fresh savory, extra-virgin olive oil, lemons, cumin seeds, lamb, vegetable oil, garlic, kosher salt, mint, egg yolks, canola oil, lemon juice, water, kitchen string