Spiced Lamb with Fattoush and Sumac Yoghurt

Steps

1. Preheat BBQ hot plate or grill to high (if using). Bring a half full kettle to the boil. Cut cherry tomatoes in half and finely chop garlic. Place both in a large bowl, along with salt, a drizzle of olive oil and season with pepper. Set aside to marinate for at least 5 minutes. Combine first measure of Arabic spice mix (if using) and boiling water in a small bowl. Mix well then add yoghurt. Season and set aside.
2. Pat lamb dry and season with salt and second measure of Arabic spice mix. Heat a drizzle of oil in a large fry-pan on high heat. Cook lamb for about 2 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest before slicing thinly against the grain.
3. Wipe pan clean and return to low-medium heat with a drizzle of olive oil. Cut pita breads into quarters and cook, in batches, for about 1 minute each side until lightly golden. Allow to cool slightly then cut wedges in half again.
4. Roughly chop lettuce; peel cucumber into ribbons; thinly slice radish. Add all to bowl with tomatoes, along with lemon juice, a drizzle of olive oil and season. Toss pita breads though just before serving.
5. To Serve, place Fattoush onto plates, top with spiced lamb and dollop over sumac yoghurt.