1

Combine sumac, rind, 2 tablespoons juice, 1 garlic clove (crushed) and 2 teaspoons oil in a bowl. Place lamb in a large glass or ceramic dish and rub all over with sumac mixture. Season with salt and freshly ground black pepper. Cover and refrigerate for 1 hour.

2

Heat a covered barbecue to medium-high heat. Cook lamb for 5–7 minutes each side or until browned. Reduce heat to low. Cover and cook for 30–35 minutes or until cooked to your liking (see tip). Cover with foil and set aside to rest for 10 minutes before slicing thinly.

3

Meanwhile, pierce eggplant all over with a fork. Cook on barbecue grill plate, turning occasionally, for 15–20 minutes or until skin blackens and flesh is soft. Set aside for 10 minutes. Peel and discard skin. Place f lesh in a colander to drain for 10 minutes. Place in a food processor or blender with 1 garlic clove (crushed), tahini, 2 tablespoons juice and 2 teaspoons oil. Process until smooth. Set baba ganoush aside.

4

Preheat grill on high. Grill pita for 1–2 minutes each side or until golden and crisp. Cool and break into 5cm pieces. Combine cucumber, tomatoes, onion, mint, coriander and remaining juice, garlic (crushed) and oil in a large bowl. Add pita crisps just before serving and gently toss fattoush to combine. Serve with lamb, baba ganoush and lemon wedges.