Barbecued butterflied lamb leg with green fattoush and mint yoghurt

Combine garlic, spices and olive oil in a large bowl, add lamb and massage to coat. Set aside to marinate (15 minutes or 1 hour if time permits).

Heat a barbecue or lightly greased char-grill pan to medium-high. Drizzle lamb with little extra oil and season. Place on barbecue fat-side down and grill, turning every 10 minutes, until cooked to your liking (20-25 minutes for medium-rare). Transfer to a tray, cover loosely with foil and rest for 15 minutes.

For fattoush, return barbecue to high. Brush pita with 1 tbsp oil, rub with 1 tsp sumac and season. Grill pita until charred and toasted (1-2 minutes each side). Remove from char-grill, and set aside to crisp. Place beans and peas in a bowl, drizzle with 1 tbsp oil, season, toss to coat, then grill, turning occasionally, until charred and tender (2-3 minutes). Transfer to a board to cool, then halve on an angle. Place garlic, lemon zest and juice, remaining 125ml olive oil and remaining sumac in a large bowl, season, then add beans, peas and remaining ingredients. Toss to combine. Crumble in pita just before serving.

For mint yoghurt, blend mint, garlic, olive oil, lemon zest, juice and 2 tbsp yoghurt in a high-speed blender until smooth and bright green. Transfer to a bowl, stir in remaining yoghurt and season.

Slice lamb across the grain. Serve lamb scattered micro herbs with fattoush, mint yoghurt and lemon wedges on the side.