700gm Butterflied Lamb Leg
3 cups Self-raising flour
1.5 cups Greek yogurt
Handful of chives
Herby green sauce:
Drizzle of honey, olive oil and lemon juice
Salt and pepper
Coat the butterflied leg lamb in the harissa seasoning and leave to marinate overnight or at least for a few hours. The leg will take approx 40 mins to cook in the oven, or you can use a bbq. Cook at 180 degrees.
Make the flatbreads by mixing together the self raising flour, yogurt and chives. Keep adding flour or yogurt until you get the right dough consistency - when the mixture doesn't stick to your hands and forms a ball. Roll it out to about 1-2 cm thick and cut into squares or roll into circles. Cook them in a frying pan or on the bbq with some olive oil until both sides are browned and the dough is cooked through.
Make the salad by dicing up the veggies, crumbing the feta and giving it a drizzle with the balsamic.
Once the lamb is cooked let it rest for 15 minutes then slice. Serve with a refreshing cucumber tonic or a minty mojito!