Spiced saddle of lamb, flatbreads, yoghurt recipe
 Lamb is the perfect meat to cook on the barbecue. Marcus Wareing adds an aromatic spice rub and some easy flatbreads, yoghurt and pickles for a laid-back feast. 800g/1lb 12oz saddle of lamb (weight on the bone), boned15g/½oz fresh rosemary, leaves only, finely chopped20g/¾oz fresh mint, leaves only, finely choppedolive oil, for drizzling 800g/1lb 12oz saddle of lamb (weight on the bone), boned 15g/½oz fresh rosemary, leaves only, finely chopped 20g/¾oz fresh mint, leaves only, finely chopped olive oil, for drizzling 50g/1¾oz fine salt 1 tbsp cracked black pepper 42g/1¾oz smoked paprika 10g/⅓oz dried mint 20g/¾oz garlic powder15g/½oz ground cinnamon 9g/⅓oz ground cumin½ tsp ground cloves 50g/1¾oz fine salt 1 tbsp cracked black pepper 42g/1¾oz smoked paprika 10g/⅓oz dried mint 20g/¾oz garlic powder 15g/½oz ground cinnamon 9g/⅓oz ground cumin ½ tsp ground cloves 300g/10½oz self-raising flour, plus extra for dusting 300g/10½oz natural yoghurt 1 tbsp olive oil, plus extra for brushing 300g/10½oz self-raising flour, plus extra for dusting 300g/10½oz natural yoghurt 1 tbsp olive oil, plus extra for brushing 400g/14oz Greek-style yoghurt 1 jar pickled rhubarb or cucumber, slicedfresh mint leavessalt and freshly ground black pepper 400g/14oz Greek-style yoghurt 1 jar pickled rhubarb or cucumber, sliced fresh mint leaves salt and freshly ground black pepper Method Score the fat of the lamb in a criss-cross pattern, then coat in the rosemary, mint and a drizzle of olive oil and set aside while you make the spice rub. To make the spice rub, grind or blitz all the ingredients to a fine powder using a pestle and mortar or blender. Rub all over the lamb, then set aside while you make the flatbreads. To make the flatbreads, mix the flour and yoghurt together with a good pinch of salt and the olive oil. Knead lightly to make a soft dough. Divide into four to six pieces, cover with a damp tea towel and leave to rest for 30 minutes.Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing white embers.Drizzle the lamb with a generous amount of olive oil, then place on the barbecue and cook for 6–8 minutes on each side. Transfer to a tray to rest for 15–20 minutes.Roll out the dough on a floured work surface until about 3mm/⅛ inch thick. Lightly brush one side with olive oil and place onto the barbecue grill or into a large, heavy-based frying pan until it begins to bubble, then flip over and cook the other side. Wrap in a tea towel to keep warm.Season the yoghurt. Slice the lamb into strips. Drizzle the yoghurt over the flatbreads, add the lamb and top with pickles and fresh mint. Score the fat of the lamb in a criss-cross pattern, then coat in the rosemary, mint and a drizzle of olive oil and set aside while you make the spice rub. Score the fat of the lamb in a criss-cross pattern, then coat in the rosemary, mint and a drizzle of olive oil and set aside while you make the spice rub. To make the spice rub, grind or blitz all the ingredients to a fine powder using a pestle and mortar or blender. Rub all over the lamb, then set aside while you make the flatbreads. To make the spice rub, grind or blitz all the ingredients to a fine powder using a pestle and mortar or blender. Rub all over the lamb, then set aside while you make the flatbreads. To make the flatbreads, mix the flour and yoghurt together with a good pinch of salt and the olive oil. Knead lightly to make a soft dough. Divide into four to six pieces, cover with a damp tea towel and leave to rest for 30 minutes. To make the flatbreads, mix the flour and yoghurt together with a good pinch of salt and the olive oil. Knead lightly to make a soft dough. Divide into four to six pieces, cover with a damp tea towel and leave to rest for 30 minutes. Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing white embers. Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing white embers. Drizzle the lamb with a generous amount of olive oil, then place on the barbecue and cook for 6–8 minutes on each side. Transfer to a tray to rest for 15–20 minutes. Drizzle the lamb with a generous amount of olive oil, then place on the barbecue and cook for 6–8 minutes on each side. Transfer to a tray to rest for 15–20 minutes. Roll out the dough on a floured work surface until about 3mm/⅛ inch thick. Lightly brush one side with olive oil and place onto the barbecue grill or into a large, heavy-based frying pan until it begins to bubble, then flip over and cook the other side. Wrap in a tea towel to keep warm. Roll out the dough on a floured work surface until about 3mm/⅛ inch thick. Lightly brush one side with olive oil and place onto the barbecue grill or into a large, heavy-based frying pan until it begins to bubble, then flip over and cook the other side. Wrap in a tea towel to keep warm. Season the yoghurt. Slice the lamb into strips. Drizzle the yoghurt over the flatbreads, add the lamb and top with pickles and fresh mint. Season the yoghurt. Slice the lamb into strips. Drizzle the yoghurt over the flatbreads, add the lamb and top with pickles and fresh mint.