Step 1

In a bowl, mix the spice-mix powder with 1 tablespoon of the olive oil. Brush over the lamb and set aside.

Step 2

Place chickpeas, onion, tomato, coriander and mint in a bowl. In a separate bowl, whisk tahini, garlic, lemon juice and 2 tablespoons water until you have a loose dressing. Toss salad with dressing.

Step 3

Heat a chargrill pan or barbecue to medium-high heat and cook the lamb for 2-3 minutes each side until lightly charred, but still rare inside. Set aside to rest for 2-3 minutes in a warm place.

Step 4

Lightly toast pita bread on the grill pan. Served the lamb sliced with the salad, grilled pita bread, baby salad leaves and lemon wedges on the side.