Combine zaatar, sumac and oil, and mix to a paste.

Place lamb in bowl, add paste and toss to coat. Cover and refrigerate for at least 1 hour.

Preheat oven to 150C.

For the skordalia, wrap the garlic bulbs separately in foil and roast for 20-30 minutes until garlic is very soft. Cut each bulb in half crosswise and squeeze out garlic into a bowl, then mash with a fork until pureed.

Steam potato until very tender and pass through a mouli or ricer into a large bowl.

Stir in the garlic puree, almond meal and water. Slowly add the olive oil in a stream until incorporated. Add the lemon juice and season to taste.

Remove lamb from refrigerator and bring up to room temperature. Season well before pan-frying or char-grilling over medium to high heat for 5-8 minutes, or until done to your liking. Remove from pan and rest for 5-10 minutes.

Serve with skordalia on the side.

TIPS

• Serve the lamb with tabbouleh (recipe here) for a refreshing accompaniment.

• Zaatar is a Middle-Eastern herb-and-spice mix consisting mainly of dried oregano, salt and sesame seeds. It's great in crusts and marinades, and fantastic with yoghurt as a dip for bread.

• Sumac is a red berry that, when ground, has a pleasing lemony taste. It also adds great colour.

• The skordalia is great with seafood, and I also love it on a slice of good-quality sourdough bread.