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1
Preheat your oven to gas mark 3/160C.
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2
Toast the cumin, coriander seeds and cardamom pods then grind in a pestle and mortar.
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3
Cut the coriander roughly.
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4
Place in a blender with the spices, chilli and garlic.
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5
Now put the zest and juice of the lemon into the blender blend to a smooth paste with the olive oil.
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6
Rub the marinade over the lamb and leave in the fridge overnight.
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7
Next, grill the lamb on a griddle pan or BBQ for around ten minutes and place in the oven for a further 30 minutes at 160C.
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8
Let the meat rest for 10 minutes before carving.
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9
Now prepare the fattoush.
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10
Tear the pitta bread into small pieces, drizzle with olive oil and bake in the oven until golden and crisp.
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11
Peel the cucumber, cut it in half lengthways and scoop out the seeds with a spoon.
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12
Chop the cucumber into dice size chunks and cut the cherry tomatoes in half, put into a bowl with some finely chopped red onions.
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13
Peel the garlic clove and grate it.
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14
Slice the radishes, pick the leaves from the parsley and add them both to the bowl.
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15
Remove the seeds from the pomegranate and place them along with the pitta bread, sumac and lemon juice into the bowl.
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16
Add a good splash of olive oil and season well.
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17
The salad should be pretty sharp; if not add a pinch more sumac and a squeeze of lemon.
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18
Now serve the fattoush with the lamb, yoghurt, red onions and some leaves.
